CREAM OF CARROT SOUP

1/4 cup (1/2 stick) butter

1/4 cup, plus 1 tablespoon A.P. flour, sifted
1 1/2 cups chopped red onion
1 1/2 teaspoons minced garlic or microplaned
1 1/4 pounds medium carrots, peeled, chopped (about 3 cups)
2 tablespoons coriander powder
1 teaspoon nutmeg, grated
3 cups (or more) light cream, scalded, enough to cover carrots
cup (or more) freshly squeezed orange juice, to taste
cup (or more) freshly squeezed lemon juice, to taste
4 tablespoons crme frache, for garnish
1 small carrot, brunoise dice, for garnish
A few chive batons, for garnish

1. Melt butter in heavy large saucepan over medium heat. Add onion; sweat until tender.
Add spices and garlic; saut 2 minutes until fragrant.

2. In a separate pan, scald cream by bringing it to approximately 100F, remove from heat
and hold.

3. Sprinkle in flour into butter and continuously whisk to make a roux. Cook about
2 minutes until flour smell changes to a nutty smell but before the color of the flour
darkens.

4. Vigorously whisk cream in with roux and bring to boil. Immediately reduce heat
to low, add carrots, and simmer until carrots are very tender, about 20 minutes. Cool
slightly.

5. Puree soup in batches in blender or use an immersion blender. Mix in citrus juices.
Optionally, pass through a conical fine-mesh strainer (aka, chinois).

6. Season with salt and pepper. Ladle into bowls. Garnish with dab of crme frache, a
few chive batons and tiny diced carrots.