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Makes 8 to 12 servings

1 tablespoon olive oil

1 onion, chopped

4 cloves garlic

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1 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon grated fresh ginger

¼ teaspoon cayenne pepper

2 pounds carrots, thinly sliced

1 sweet potato, peeled and chopped

5 cups vegetable broth, more as desired

½ cup orange juice, more as desired

Salt and pepper

Cilantro, finely chopped

1. In a heavy stockpot, heat the oil over medium heat. Add the onion and cook until translucent, about five minutes, stirring occasionally.

2. Stir in the garlic, cumin, coriander, ginger and cayenne. Continue cooking until the onion is soft.

3. Stir in the carrots, sweet potato and broth. Cover and simmer until carrots are very tender, about 20 minutes. Using an immersion blender, or in batches using a stand blender, purée the soup until smooth.

4. Stir in the orange juice, and thin to desired consistency with additional orange juice, vegetable broth or water. Adjust the spices if desired, and season to taste with salt and pepper. This makes about 3 quarts soup. Garnish each serving with chopped cilantro.

Adapted by the Los Angeles Times from “Hedgebrook Cookbook: Celebrating Radical Hospitality.”

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