Chilled carrot soup

Ingredients:

• 450 g peeled and chopped carrots
• 1 tbsp. l. olive oil
• 1 tbsp. coriander seeds
• 1 tbsp. cumin seeds
• 1/4 cup chopped ginger root
• 1 onion, chopped
• 1 jalapeño, chopped
• 2 cups of orange juice
• 2 cups coconut milk
• 4 cups chicken broth
• 1 cup sour cream for serving
• 1 cup fresh cilantro leaves, for serving

Preparation:

1. In an 8-quart saucepan, heat 1 tablespoon of olive oil over medium heat. Add the coriander and cumin seeds and cook until fragrant, about 2 minutes. Add the ginger, onion, and jalapeño and cook for 4 minutes. Add all the liquid ingredients and bring to a boil. Add the carrots and simmer for 2 hours.
2. Remove the soup from the heat and puree with an immersion blender or a regular blender. Strain twice through a fine-mesh sieve, pushing the solids through with a rubber spatula. Refrigerate for 2 hours.
3. Add sour cream, sprinkle with cilantro and serve.