A quick and refreshing soup that the children love eating with white crusty bread. Good for a light lunch or starter.
500g carrots, peeled
1 medium onion
1 unwaxed orange
750g stock, chicken or vegetable
Salt and pepper
Natural yogurt to serve
Chop the carrots and onion. Place in a saucepan and add the rind of the orange. Pour the stock over and bring to the boil. Simmer for 20 to 25 minutes.
Take off the heat and blend to a smooth purée. Squeeze the juice from the orange and stir into the soup. Add salt and pepper to taste. Float a small dollop of yoghurt on top and serve with fresh crispy bread.