![](https://cdn.statically.io/img/www.allrecipes.com/thmb/v8Au_44uaiSR_yFPSGQXI-fzvOI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5051222-afc14f16d41a41d5a35add4e07fb270e.jpg)
Ingredients
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¼ cup unsalted butter
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4 cups peeled and sliced carrots
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3 onions, chopped
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1 (1/2 inch) piece minced fresh ginger root
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2 teaspoons all-purpose flour
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5 cups vegetable broth
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sea salt and ground white pepper to taste
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2 organic oranges
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6 tablespoons creme fraiche
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1 tablespoon chopped pistachio nuts
Directions
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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.
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Zest 1 orange until you get about 1 teaspoon zest. Juice both oranges.
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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 |
15g | Fat |
26g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 241 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 9g | 43% |
Cholesterol 41mg | 14% |
Sodium 515mg | 22% |
Total Carbohydrate 26g | 9% |
Dietary Fiber 6g | 20% |
Total Sugars 13g | |
Protein 4g | 8% |
Vitamin C 19mg | 21% |
Calcium 80mg | 6% |
Iron 2mg | 8% |
Potassium 488mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.