This creamy, gingery soup is a delicious side dish for beef, pork, or chicken.
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.
You can lower the sodium in this recipe by using reduced-sodium chicken broth.
In a small skillet, cook chopped green onions in toasted sesame oil until tender, but not brown.
In a mixing bowl, mix whipping cream and dairy sour cream. Cover and let stand at room temperature for 2 to 5 hours or until mixture thickens. (You can cover and chill the plain creme fraiche in the refrigerator for up to 1 week.) Combine the creme fraiche with shredded, unpeeled tart apple and snipped cilantro.