CarrotOrange 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.

Carrot-Orange Soup Ingredients

• 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

How to Make Carrot-Orange Soup

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.

2. Puree carrot soup with an immersion blender until smooth.

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

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.

Carrot-Orange Soup Nutritions

• Calories: 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: