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Carrot-Orange Soup

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"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."
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50 m servings 241 cals
Original recipe yields 6 servings

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  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.

Nutrition Facts

Per Serving: 241 calories; 14.6 g fat; 26 g carbohydrates; 4 g protein; 41 mg cholesterol; 515 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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