Peel and chop up the yellow onion and the garlic cloves. Add them to a large pan together with the olive oil, the bay leaf and the ½ vanilla bean (slice it in half lengthwise first).

Place the pan over medium heat and stir fry the onion and garlic in the hot oil for 5 minutes. In the meantime peel the carrots and slice them up finely. Add them to the onions. Pour in the vegetable or chicken stock.

Season with a good pinch of pepper. Slice the fresh orange in half and add it to the soup together with the fresh sage.

Bring the carrot soup to a rolling boil and then turn the heat lower. Put a lid on the pan and cook the carrot soup for 30 minutes until all of the ingredients are soft and smooth.

Remove the vanilla bean, the bay leaf and the sage. Mix or blend the soup until it is silky smooth. Add the unsalted butter.

Mix or blend the carrot well again. Check the seasoning of the carrot soup and add extra pepper and salt to taste if necessary.

Scoop the soup into bowls and garnish with the crushed pistachio nuts. If you are serving the soup cold, let it cool down fully in the fridge and serve with the pistachio nuts.