Ingredients

• 1 tablespoon olive oil
• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 1/4 cup freshly sliced ginger
• 1 onion, sliced
• 1 jalapeno, sliced
• 2 cups orange juice
• 2 cups coconut milk
• 4 cups chicken stock
• 1 pound peeled and sliced carrots
• 1 cup creme fraiche, for garnish
• 1 cup fresh cilantro leaves, for garnish

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Instructions

1. In an 8-quart saucepan, heat 1 tablespoon of olive oil over medium heat. Add the coriander and cumin seeds and saute until fragrant, about 2 minutes. Add the ginger, onion, and jalapeno and sweat for 4 minutes. Add all liquid ingredients and bring to simmer. Add the carrots and simmer for 2 hours.
2. Remove from heat and puree using an immersion blender or regular blender. Strain twice through a fine-mesh sieve, pushing through all the solids with a rubber spatula. Chill in the refrigerator for 2 hours.
3. Garnish with creme fraiche and cilantro and serve.