4 litres water
5 cups shredded carrots, divided
1 large onion, chopped
4 celery stalks, diced
¼ cup chopped fresh ginger
1 tbsp minced garlic
Juice of one orange
Pinch of dry basil and thyme
½ pound flour
½ pound butter
1 cup heavy cream
½ cup white wine
Fresh ground pepper
In a large stock pot add water, 4 cups carrots, onion, celery, ginger, garlic, orange juice, basil and thyme. Bring to a boil and simmer until vegetables soften.
Using a hand blender, blend until smooth.
In a sauce pan, make a roux. Melt the butter then add the four, stir until all the butter is absorbed by the flour (it should be the consistency of wet sand), allow to cook on low heat for about 5 to 10 minutes.
Start adding the roux to the soup a little bit at a time to thicken using a hand blender to incorporate. Make sure to make the soup a little bit thicker than the finished product.
Add the cream and wine, season with salt and pepper to taste.
Garnish with shredded carrots and fresh parsley.
~ substitute cream for skim milk and add a little at a time to keep desired thickness.
~ use water and cornstarch to thicken in place of roux.