Ingredients

• 2 tablespoons olive oil
• 2 cups chopped onions
• 6 cloves garlic, chopped
• 2 tablespoons grated fresh ginger, divided
• 2 tablespoons ground cardamom
• 1/4 teaspoon ground cinnamon
• 3 pounds carrots, washed, unpeeled, roughly chopped
• 1 pound sweet potatoes, peeled, roughly chopped
• Water, as needed
• 1 cup fresh orange juice
• 2 tablespoons apple cider vinegar
• Kosher salt and freshly ground black pepper
• 1 cup creme fraiche
• 1/4 cup fresh cilantro leaves, chopped

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Instructions

1. In a large pot, heat the olive oil over medium heat and saute the onions, garlic, 1 tablespoon grated ginger, cardamom, and cinnamon. Stir to combine and saute for 6 minutes. Add the carrots and sweet potatoes. Saute for another 2 minutes.
2. Add enough water to cover all of the vegetables. Bring the mixture to a simmer and cook until the carrots and sweet potatoes are soft, about 45 minutes.
3. Remove the soup from the heat and using a hand held immersion blender, or using a food processor, carefully puree the soup until smooth, and then strain through a sieve into a fresh pot.
4. Place the pot over medium-low heat and stir in the orange juice, apple cider vinegar, and remaining grated ginger. Simmer the mixture for 15 minutes.
5. In a small bowl, stir the creme fraiche and cilantro together.
6. To serve: Ladle the soup into bowls and top each bowl with a spoonful of the creme fraiche-cilantro mixture.