Carrot-Orange Soup Recipe

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.