Carrot-Orange Soup

Updated on August 22, 2022

• ¼ 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

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.

I Made It

Nutrition Facts (per serving)

241Calories15g Fat26g Carbs4g Protein

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Nutrition FactsServings Per Recipe6Calories241% Daily Value *Total Fat15g19%Saturated Fat9g43%Cholesterol41mg14%Sodium515mg22%Total Carbohydrate26g9%Dietary Fiber6g20%Total Sugars13gProtein4gVitamin C19mg94%Calcium80mg6%Iron2mg8%Potassium488mg10%

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