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