30g (1oz) butter 1 onion, coarsely chopped 1kg (2Ib) carrots, thickly sliced 1.5 litres (2 ½ pints) vegetable or chicken stock grated zest of ½ orange 1 × 200ml carton orange juice salt and black pepper 1 × 200 ml carton crème fraîche 3tbsp snipped fresh chives.
1- Melt the butter in a large saucepan, add the onion, and cook gently, stirring occasionally, for a few minutes until soft but not coloured. Add the carrots, cover and cook gently, stirring from time to time, for 10 minutes.
2- Add the stock and bring to a boil. Cover and simmer, stirring from time to time, for 30 – 40 minutes until the carrots are soft.
3- Purée the soup in a food processor or blender until smooth. Return the soup to the rinsed-out pan, add the orange zest and juice, and salt and pepper to taste. Stir in the crème fraîche and then gently reheat the soup.
4- Stir in half of the snipped chives, and garnish individual servings with the remaining chives.