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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Recipe Summary

prep:
25 mins
cook:
25 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Puree carrot soup with an immersion blender until smooth.

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

  • 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

241 calories; protein 4g 8% DV; carbohydrates 26g 8% DV; fat 14.6g 23% DV; cholesterol 40.7mg 14% DV; sodium 514.6mg 21% DV. Full Nutrition
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