In a saucepan, melt butter over medium heat. Add onion and cook until glassy. Add carrots, cover and cook 3 minutes. Stir in flour.
Add chicken broth and 11/2 tsp. (7 mL) grated orange zest. Add ground ginger, cover and cook on low about 10 minutes or until carrots are tender.
Put the soup in a blender and process until smooth. Add orange juice and season to taste.
If the soup is too thick, add water to thin it to desired consistency. Adjust seasoning.
Garnish with a dollop of crème fraîche and 1 or 2 coriander leaves.
Serve with homemade crostini and Irresistibles Sun-dried Tomatoes and Basil butter.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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