Creamy Carrot Soup

In large saucepan, combine carrots, celery, onion, orange peel, and juice, gingerroot, garlic, and vegetable or chicken stock. Bring to boiling; reduce heat. Cover and cook 10 to 12 minutes or until vegetables are tender.

In a food processor bowl or covered blender container, carefully puree the carrot mixture, half at a time, until its smooth. Return mixture to saucepan; cook and stir until heated through. Ladle into soup bowls. If you like, garnish with some Apple Creme Fraiche, Sauteed Green Onions, and rosemary sprigs.