Carrot and Orange soup

4-6 serving

• 50 gr butter
• 1 onion roughly chopped
• 700 gr. carrots peeled and sliced
• 1 Liter vegetable stock ( light )
• salt and pepper
• juice of 2 oranges
• dash of Tabasco

Melt the butter in a large saucpan . Add carrots and onion and cook covered over low heat for about 10 minutes or till slightly softened.
Add the stock, salt and pepper, bring to a boil and simmer, covered for 20 minutes until the carrots are tender.
Cool slightly, than put it all in a blender till smooth.
Add the zest and juice of the oranges.
Reheat, add the Tabasco and serve with an oranged flavor crème fraîche ( optional) or just regular Cream or plain.
Orange flavored crème fraîche:

• 1/2 Cup crème fraîche
• 2 T orange juice (fresh)
• 1/4 t orange zest

Mix all together and let it rest in the refrigeerator for 1 hour or so.