Carrot-Orange Soup

Ingredients: 6 people 
1.5kg carrots
2 organic oranges
1 large onion
1l vegetable broth
20cl liquid cream
30gr butter
1 cinnamon stick
Grated Nutmeg
Salt and freshly ground pepper

Peel the carrots and cut them into slices.
Pick up 1/2 orange peel and cut them into ribbons for the decoration, set aside
Grate the rest of 1 orange zest, squeeze the fruits
Peel and chop the onion
In a casserole dish, cook the onion in butter 10mn without coloring it
Add carrots, zest and cinnamon
Pour the vegetable broth
Season with salt, freshly ground pepper and nutmeg
Let simmer for 30 minutes

Meanwhile, scald the zest of the scenery for 1 minute

Put the soup in the mixer, add orange juice and cream
Adjust seasoning

Divide into small plates and decorate with ribbons of zest
Serve hot or frozen

Wine: Côte du Rhône blanc at 10 ° C