Ingredients for 4 portions
1 Tbs. of unsalted butter
2 medium onions, coarsely chopped
1 pound of carrots, peeled and coarsely chopped
2 apples, peeled, cored and diced
½ Tsp. of fresh grated ginger
½ Tsp. of ground cinnamon
1 cup of fresh orange juice
2 cups of vegetable broth
2/3 of cup of crème fraîche
In a stock pan, melt the butter on medium heat and sauté the onions until they are transparent, about 5 minutes. Add the carrots, apples, carrots, ginger and cinnamon and cook for 5 more minutes. Add the orange juice and vegetable broth and cook for 15-20 minutes, until the carrots and soft. Turn off the heat and let cool down. Process in the vase of a blender until it gets a creamy smooth consistency. Salt and pepper to taste. Reheat and add the crème before serving.
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