1 medium Onion
500 g carrots
700 ml chicken stock
juice of 2 oranges
1 bay leaf
salt and pepper
double cream to swirl (optional)
1. Lightly cook onions in butter (steam fry) add sliced carrots. Pour on stock, add bay leaf and seasoning. Add orange juice and simmer for one hour with lid on.
2. Liquidize. Float cream on if wanted and add chopped parsley or thin orange peel before serving.