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 it's 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. Makes 8 side-dish servings.

For creme fraiche: In a mixing bowl, mix 1/4 cup whipping cream (not ultrapasteurized) and 1/4 cup 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 1/2 cup shredded, unpeeled tart apple and 1 tablespoon snipped cilantro.

In a small skillet, cook 1/2 cup chopped green onions in 1 tablespoon toasted sesame oil until tender, but not brown.

You can lower the sodium in this recipe by using reduced-sodium chicken broth.