Makes 6 servings


2 pounds carrots
4 cups or more vegetable broth
½ cup chopped onion
1/3 cup peeled minced ginger
2 tablespoons olive oil
1½ cups fresh squeezed orange juice
1 cup half and half
6 tablespoons crème fraiche
Zest from one orange
Salt and pepper


Peel and slice carrots. Heat olive oil in a soup pot over medium heat. Add onion and ginger and sauté until transparent, about seven minutes. Add 4 cups vegetable broth and carrots. Cover and simmer until carrots are tender, about 25 to 30 minutes.

In the meantime, mix crème fraiche and orange zest in a bowl. Cover and keep in the refigerator.

Working in small batches, puree soup in a blender. (Can be made one day ahead and refrigerated.) Return soup to pot and set over medium heat. Add orange juice, half and half, and season with salt and pepper. Thin with a little more vegetable broth if soup is too thick.

Ladle soup into bowls and top with 1 tablespoon orange crème fraiche.

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