Carrot and Orange Soup
Peel and dice carrots and potato.
Peel and chop shallots. Heat butter in a large saucepan. Sauté shallots until translucent. Add carrot and potato and continue to sauté for 5 minutes. Add broth, bring to a boil, reduce heat, and simmer for 20 minutes or until potato and carrots are tender. Puree the soup. Bring the soup back to a simmer. Add orange zest and juice. Season with salt and pepper to taste.
To serve, ladle soup into bowls and garnish with cress.