Ingredients

• 2 tablespoons oil
• 1 large onion, finely chopped
• 500 g frozen sliced carrots
• 1.2 liters vegetable stock
• juice and zest of 1 orange
• freshly ground black pepper

Instructions

1. Heat the oil in a large pan, over a moderate heat fry the onion and carrots until softened.  This will take 10-15 minutes.
2. Add the stock and bring to a boil, reduce the heat and simmer for 20 minutes.  Remove from the heat and pour the soup into a blender along with the juice and zest from the orange.  Blend until smooth.
3. Return to  the heat, season and heat through, adding a little water if the soup looks too thick.  Serve with chunks of crusty bread.