1 tbsp sunflower oil
1 onion, peeled and sliced
1 clove garlic, peeled and crushed
600g carrots, peeled and chopped
1 litre vegetable stock
juice and zest of 2 oranges
Salt and pepper Method
Heat the oil and add the onion, garlic and carrots.
Cook for 4-5 minutes until the carrots start to soften and then stir in the orange zest.
Cook for another 2 minutes.
Add the stock and season well.
Bring to the boil and simmer until the vegetables are tender.
Liquidise until smooth and stir in the orange juice.