3 lbs/1.35kg carrots, diced
4 pints/2.2 litres chicken or vegetable stock
2 oz/50g butter
4 fl oz/125ml fresh orange juice
2 fl oz/60 ml whipping cream
6 spring onions, cleaned and finely chopped
2 onions - chopped
2 tablespoons chopped parsley
1 small packet of rocket
1 tablespoon of chopped coriander
salt and pepper to taste

METHOD

Melt the butter in a large saucepan. Add the onion and cook until soft (with the lid on the saucepan). Add the carrots. Cook for 5 minutes, then add the hot stock. Bring to the boil and simmer until the carrots are tender. Add the rocket, the parsley and the orange juice. Cook for 2-3 minutes, then using a hand blender, blend the soup until smooth. Taste for seasoning. To finish the soup, add any further salt and pepper and the cream. Garnish with fresh chopped coriander. You can blend the soup in a liquidiser, but leave to cool first. Hot soup tends to blow out through the lid of the liquidiser, which could give nasty burns.

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