Name: Carrot-Orange Soup recipe
Ingredients: ¼ cup unsalted butter;4 cups peeled and sliced carrots;3 onions, chopped;1 (1/2 inch) piece minced fresh ginger root;2 teaspoons all-purpose flour;5 cups vegetable broth;sea salt and ground white pepper to taste;2 organic oranges;6 tablespoons creme fraiche;1 tablespoon chopped pistachio nuts

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Ingredients

¼ cup unsalted butter 4 cups peeled and sliced carrots 3 onions, chopped 1 (1/2 inch) piece minced fresh ginger root 2 teaspoons all-purpose flour 5 cups vegetable broth sea salt and ground white pepper to taste 2 organic oranges 6 tablespoons creme fraiche 1 tablespoon chopped pistachio nuts

Nutrition Info

241.2 calories carbohydrate: 26 g cholesterol: 40.7 mg fat: 14.6 g fiber: 5.7 g protein: 4 g saturatedFat: 8.6 g servingSize: - sodium: 514.6 mg sugar: 13.1 g transFat: : - unsaturatedFat: : -

Directions

Melt butter in a large pot over medium heat and cook carrots, onions, and ginger until softened, about 5 minutes. Dust with flour and cook and stir for 2 minutes. Add broth, cover, and simmer until carrots are soft, 15 to 20 minutes. Season with sea salt and white pepper.
Puree carrot soup with an immersion blender until smooth.
Zest 1 orange until you get about 1 teaspoon zest. Juice both oranges.
Stir orange juice and creme fraiche into the soup and heat over medium-low heat, but do not boil. Stir in orange zest and season with salt and pepper. Sprinkle with pistachios.

Recipe Yield

6 servings

Recipe Note

I like to make this soup as a starter when I have guests. It can easily be made in advance, but only add creme fraiche, orange juice, and orange zest right before serving.

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