For the soup

• 1 Tbsp olive oil
• 6 carrots, peeled and diced (about 2 cups)
• 1 large onion, diced
• 1 tsp peeled and diced fresh ginger
• 1 shallot, diced
• 1 clove garlic, minced
• 1 cup orange juice
• 1/4 cup honey
• 4 cups water
• Salt and pepper to taste

For the chervil emulsion

• 1 Tbsp rice wine vinegar
• 1 egg yolk
• 1 Tbsp diced shallot
• 1 Tbsp Dijon mustard
• 1/2 cup finely chopped fresh chervil, 4 tops reserved
• 2 ice cubes
• 2 Tbsp olive oil
• Salt and pepper to taste

1. To make the soup, heat the oil in a large pot. Saute the carrots, onion, ginger, shallot, and garlic over high heat for 10 minutes or until the onion is translucent. Add the orange juice and the honey and reduce by half (this should take about 5 minutes). Add the water and simmer for about 30 minutes or until the carrots are soft. Puree the soup until smooth with a handheld blender or in two batches in a blender. (Be careful when pureeing hot liquid, since it can escape from the blender.) Season with salt and pepper and strain through a chinois or other fine mesh strainer.

2. To make the emulsion, place the vinegar, egg yolk, shallot, Dijon mustard, chervil, and ice cubes in a blender. Puree until smooth and then blend at a low speed while slowly drizzling in the olive oil to create a creamy emulsion. Season with salt and pepper.

3. To serve, ladle approximately 1 cup of the soup into each bowl. Top each portion with a dollop of the chervil emulsion and a sprig from the reserved chervil tops. You can also omit the emulsion and simply garnish each bowl with the chervil.