Creamy Carrot Soup

Ingredients
1  pound (2-1/2 cups) carrots, peeled and chopped 
1/2  cup (1 stalk) chopped celery
1/4   cup chopped yellow onion
2  teaspoons  finely shredded orange peel
3  tablespoons  orange juice
2   to 3 teaspoons  chopped peeled gingerroot
2  cloves garlic, minced
4  cups  vegetable broth or chicken stock or broth
   Apple Creme Fraiche (see recipe below) (optional)
   Sauteed Green Onions (see recipe below) (optional)
   Fresh rosemary sprigs 

Directions
1. 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. 

2. In a food processor bowl or covered blender container, carefully puree the carrot mixture, half at a time, until itýs 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. Makes 8 side-dish servings.
 
Apple Creme Fraiche: For creme fraiche: In a mixing bowl, mix 1/4 cup whipping cream (not ultrapasteurized) and 1/4 cup 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 1/2 cup shredded, unpeeled tart apple and 1 tablespoon snipped cilantro. 
 
Sauteed Green Onions: In a small skillet, cook 1/2 cup chopped green onions in 1 tablespoon toasted sesame oil until tender, but not brown. 
Nutrition Note: You can lower the sodium in this recipe by using reduced-sodium chicken broth. 

Source:  Better Homes & Gardens