2¼ lbs (1 kg) carrots


1 orange
33 oz (1 liter) chicken broth
5 oz (15 cl) cream
4 Tablespoons olive oil
black pepper

Peel the carrots, cut into thick slices and cook 30 minutes over medium heat in the chicken broth. Cover half of the pan.

Rinse the orange and pat dry. Remove the zest in thin slices. Squeeze the fruit pulp and retain the juice.

When the carrots are cooked, add the orange juice and zest to the pan. Season with salt and pepper, stir well and cook again for 10 minutes. When finished, use a food processor to blend the mixture, adding the olive oil and cream. If desired, adjust salt and pepper. Stir well, then reheat the soup and serve very hot.

If you like your soup spicy, add cumin seeds and powdered ginger.

Serves 4