Carrot-Orange Soup

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.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 241 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Puree carrot soup with an immersion blender until smooth.

Step 3

Zest 1 orange until you get about 1 teaspoon zest. Juice both oranges.

Step 4

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.