Good glug Fino Olive Oil, 1 onion finely chopped, 2 cloves garlic finely chopped, 8 carrots (about 2lbs) chopped, 1 orange zest and juice, 1 litre vegetable stock, salt and pepper and parsley to garnish
In a large pan heat the olive oil over a medium heat. Add the onions and garlic and cook until soft stirring occasionally. Next add the chopped carrots and the orange zest and continue to stir for a couple of mins before adding the stock, orange juice and seasoning. Bring to the boil then place a lid on the pan, reduce the heat and allow to simmer for 30 mins. Once cooked blend with a whizzer and serve, garnished with parsley, with warm bread and butter.