Peel, rinse and grate the carrots. Melt butter in saucepan, add powdered sugar and brown slightly. Extinguish with juice of one lemon. Pour in shallot and glaze lightly. Add carrots and stew for 5 min until soft.
Extinguish with juice of one orange and 3-4 tbsp water (for more liquid and spicy soup just as the wine). Add coriander, season strongly with salt and freshly ground pepper, simmer gently for about 15 min. Remove peel from second orange and fillet.
Beat soup with blender, add crème fraîche and season to taste. Divide soup evenly among plates garnish with mint and orange fillets.
Taken from: Zabert/Sandmann: The great handbook of good cooking,
I cooked the wine with it, and instead of the second orange I used only narrow peel strips (untreated orange!) for ganation. Was super!