Creamy Carrot Soup

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.

In a food processor bowl or covered blender container, carefully puree the carrot mixture, half at a time, until its 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.

In a small skillet , cook chopped green onions in toasted sesame oil until tender, but not brown.

In a mixing bowl , mix whipping cream and 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 shredded, unpeeled tart apple and snipped cilantro.