Name: Carrot-Orange Soup
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Unsalted butter - ¼ cup; Peeled and sliced carrots - 4 cups; Onions, chopped - 3; Minced fresh ginger root - 1 (1/2 inch) piece; All-purpose flour - 2 teaspoons; Vegetable broth - 5 cups; Sea salt and ground white pepper to taste - 5 cups; Organic oranges - 2; Creme fraiche - 6 tablespoons; Chopped pistachio nuts - 1 tablespoon

Ingredients for - Carrot-Orange Soup

1. Unsalted butter ¼ cup

2. Peeled and sliced carrots 4 cups

3. Onions, chopped 3

4. Minced fresh ginger root 1 (1/2 inch) piece

5. All-purpose flour 2 teaspoons

6. Vegetable broth 5 cups

7. Sea salt and ground white pepper to taste 5 cups

8. Organic oranges 2

9. Creme fraiche 6 tablespoons

10. Chopped pistachio nuts 1 tablespoon

How to cook deliciously - Carrot-Orange Soup

1 . Stage

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.

2 . Stage

Puree carrot soup with an immersion blender until smooth.

3 . Stage

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

4 . Stage

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.