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Carrot-Orange Soup
Carrot-Orange Soup
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
"Vibrant carrot and orange soup - perfect for weeknight dinners or elegant gatherings."
Ingredients:
  • 0.25 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
Instructions:
  • In a large pot, melt butter over medium heat. Cook carrots, onions, and ginger until softened, approximately 5 minutes. Dust with flour and cook, stirring continuously for 2 minutes. Pour in broth, cover, and simmer until carrots are tender, 15 to 20 minutes. Season with sea salt and white pepper to taste.
  • Blend the carrot soup using an immersion blender until silky smooth.
  • Grate the outer peel of 1 orange to collect around 1 teaspoon of zest. Squeeze the juice out of both oranges.
  • Combine the orange juice and creme fraiche into the soup, gently warm over medium-low heat without boiling. Mix in orange zest, season with salt and pepper, and garnish with pistachios.

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