• 450 g carrots (finely chopped)
  • 1 large onion (finely chopped)
  • 1.8 l chicken stock
  • juice and grated rind of 2 oranges
  • pinch of ground coriander
  • 3 tblsp cream
  • 2 tsp chopped parsley
  • salt and pepper


  • Put the stock, chopped carrots and onion into a large saucepan and bring to the boil.
  • Simmer until the carrots are soft, then liquidise the mixture in your blender and return to the saucepan.
  • Add the orange juice and coriander and heat gently.
  • Check for seasoning.
  • Pour into your soup bowls or tureen, swirl the cream over the surface and sprinkle the chopped parsley on top.
  • Mix the grated orange rind with some butter, spread on brown bread and serve with the soup.