Carrot and Orange Soup

[Guest guest]

Carrot and Orange Soup

 

1 lb. carrots, scraped and grated finely in a food processor

1 large orange, washed and dried

1 medium onion, peeled and minced

4 tablespoons crème fraîche

2 pinches of sugar

2 pinches cayenne pepper

2 tablespoons peanut oil

salt

 

Heat the oil and sauté the onion for about 1 minute.

Add the carrot and stir for another 5 minutes.

Pour 2 cups of water into the pan, cover and cook over med-low heat for about 15

minutes.

Peel off 4 strips of orange and cut them into matchstick pieces.

Plunge them into boiling water for a minute, drain and then rinse in cold water.

Cut the orange in half and squeeze. Reserve 1/2 cup of the juice.

After the carrots have cooked for 15 minutes remove them from the heat. Cool to

tepid before blending in a food processor.

Pour the soup back into the pan, add the salt, sugar, Cayenne Pepper and orange

juice.

Bring to boiling point over low heat and then remove from the stove.

Divide the soup between 4 warmed soup plates. Garnish each with a tablespoon of

crème fraîche and shredded orange peel. Serve immediately.