Ingredients
6
6 servings
- •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
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 241
- Carbohydrate: 26g
- Fat: 15g
- Fiber: 6g
- Protein: 4g
- Sugar: 13g
Related Recipes
Orange Vegetables Soup
Purple Carrot Soup
Carrot Ginger Soup
Cream of Carrot Soup
Carrot and Ginger Soup
Caribbean Carrot-Ginger Soup
Ginger Carrot Soup by Jean Carper
Carrot Cream Soup with Ginger
Gingered Carrot Soup
Butternut Squash-Carrot Soup
Simple Carrot Soup
