The key to this soup is the stock. Use a good, home-made strong vegetable stock or a light chicken one and you're in for a treat. Make it with a cube and you'll go to hell for sure.
- 500g carrots, sliced
- 2 oranges, grated zest and juice
- 1 litre good stock
- Pepper and salt
Simmer the carrots and the orange zest in the stock for an hour. Add the orange juice and leave to cool, then liquidise and strain back into the pan. Season and serve with a swoosh of cream.