This recipe comes from Georganne Brennan, author of A Pig in Provence (from which the recipe is taken) and several other cookbooks.

Carrots and oranges have a natural affinity, so the finishing of this soup with an orange-infused olive oil creates a soup that is elegant and subtle.

1 teaspoon extra-virgin olive oil
2 tablespoons shallots, minced
1 pound carrots, peeled and cut into 1-inch pieces
2 cups non-fat chicken broth
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 tablespoon orange-infused extra-virgin olive oil
2 ounces thin-sliced prosciutto cut into ¼-inch strips

1. In a saucepan, heat the extra-virgin olive oil over medium heat. When it is warm, add the shallots and cook, stirring, until translucent, about 2 minutes. Do not brown.

2. Add the carrots, stirring several times, then slowly add the chicken broth, scraping any bits that stick to the saucepan. Stir in half the salt. Bring to a boil, then reduce the heat to medium, cover, and simmer until the carrots are tender and easily pierced with the tines of a fork, about 20 to 25 minutes.

3. Remove to a blender or food processor and puree until smooth. Add the pepper and taste for seasoning, adding more salt if desired. Return the pureed soup to a clean saucepan.

4. Heat a non-stick skillet over medium heat. When it is hot, add the prosciutto strips, stirring until they darken and become crisp, about 2 or 3 minutes. Remove from the heat.

5. Heat the soup over medium-high heat and when it is hot, divide it equally among 4 soup bowls. Drizzle in 1 teaspoon of the orange-infused olive oil and garnish each with an equal amount of prosciutto. Serve immediately.

Serves 4