INGREDIENTS

• 1 bag (1 pound/450 g) baby carrots
• 1/2 teaspoon (2.5 ml) salt
• 3 tablespoons (42 g) unsalted butter
• 1 large onion, peeled and chopped
• ¼ teaspoon (1.25 ml) white pepper
• 1 teaspoon (5 ml) minced fresh ginger
• 2 tablespoons (30 ml) orange zest
• 1 quart (0.9 liters) vegetable stock (use only what you need for serving)
• Chopped fresh herbs (dill, chives, fennel, thyme) for garnish

DIRECTIONS

1. Wash the carrots well and slice them evenly.
2. Fill and preheat the SousVide Supreme water oven to 180F/32C.
3. Put all the ingredients, except the vegetable stock and garnishes into a cooking pouch and vacuum seal.
4. Submerge in the water oven to cook for 2 hours or until the carrots are quite tender when pressed between your fingers through the pouch.
5. Pour the contents of the pouch into a blender when slightly cook and puree the soup until smooth. Add about half the stock and puree again. Add the remainder of the stock if you’d like a thinner soup.
6. Taste and adjust salt and pepper to your preference.
7. Put into a tureen or pot and keep warm for serving.
8. Ladle into bowls and garnish with fresh herbs.