1/4 C sour cream or cashew creme fraiche ( optional)
In large 5 qt or 7qt roaster sauté onion, cumin seeds and garlic in 2 T oil, on medium high heat until browned and tender, about 6 minutes. Add carrots and apples. Sauté on medium heat about 5 minutes. Add broth, bay leaves and place on medium high – medium click low for 30 minutes or until carrots are easily pierced with the tip of a knife.
Puree in small batches in a blender or food processor until smooth.
Place back in the pot and keep warm on low heat until serving.
Served with a dollop of sour cream, or creme fraise and a drizzle of chermoula.
1/2 C cilantro
1/2 C Italian parsley
1 tsp fresh ginger
1 tsp thyme
2 garlic cloves
Zest from 1/2 lemon ( about 1 tsp)
1 T lemon juice
1 tsp cumin
1 tsp coriander
1/4 tsp chili flakes -or more for spicier
3 T olive oil
1/4 tsp salt
Blend all the ingredients in a food processor.
Cashew Creme Fraiche
Makes approximately 20 tablespoons
Ingredients: 1 cup raw cashews, soaked for at least two hours and drained
1 tablespoon apple cider vinegar
1 pinch of salt (optional)
approximately ½ cup of water to process
Directions: Place the soaked cashews, half the apple cider vinegar and salt in your blender and turn the machine in. Add water slowly until the cashews have just been liquefied. Stop the machine and taste the mixture and adjust the flavors to your taste. Refrigerate until needed.