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

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

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.