Ingredients

1 tsp butter

1 shallot, thinly diced

3 1/2 cups (875 ml)carrots, cut in 1/2 in. pieces

zest of one orange sanguine

juice of 2 orange sanguine

2 cups vegetable stock

Preparation

  1. Melt butter and add sweat shallot
  2. Add carrots and cook for 3 minutes
  3. Add zeste of orange, juice and stock. Bring to a boil, then reduce heat and cover, simmer for 30 minutes.
  4. Pass thru foodprocessor or hand blender.

Serve by adding creme,add salt n pepper, garnish with parsley