Carrot and Orange Soup

1. Heat the vegetable oil in a pan, add the onions, then cover the pan and sweat them for 2-3 minutes.
2. Peel and chop the carrots finely and add these to the pan. Cover again and sweat the vegetables for a further 10 minutes.
3. Next add the stock, ground nutmeg, paprika, coriander and the zest and juice of the orange. Bring to the boil and simmer for 40 minutes.
4. Let the soup cool, then liquidise it thoroughly, making sure it is completely smooth.
5. Season it well with salt and black pepper, then return to a clean pan and gently reheat.
6. Serve with extra coriander or thin slices of orange.

Tips

• For a creamier soup, cook the carrots in less stock and add a little milk or cream after liquidising.