Ingredients

• 1 pound carrots (young and quite fresh if possible), trimmed, peeled and cut into quarters lengthwise
  
• ¹/₄ cup extra virgin olive oil, plus a couple extra tablespoons
  
• 2 tablespoons orange blossom honey
  
• Splash of agrodolce (or a similar) vinegar
  
• ¹/₂ teaspoon kosher salt, plus a couple pinches later
  
• ¹/₄ teaspoon freshly ground white pepper
  
• zest of 1/2 orange
  
• 1½ cups vegetable broth
  
• ³/₄ cup red quinoa
  
• 2 small cloves garlic, peeled
  
• 4 sprigs fresh thyme, leaves removed from stems
  
• 1 tablespoon creme fraiche
  
• Handful shelled, roasted, salted pistachios; gently crushed to small chunks