Contributed by Jennifer Peachey (from The Great Green Cookbook)

Ingredients

3 tbsp olive oil or butter
3 medium onions, sliced finely
1 lb carrots, scrubbed & sliced
1/2 cup vegetable stock
Grated rind & juice of 1 large orange
½ - 1 cup skimmed or soy milk
Finely chopped fresh mint to garnish (optional)

Instructions

Heat oil in a pan, add the sliced onions, cover and soften over gentle heat for 10 minutes or until slightly cooked and lightly sweet. Add the sliced carrots and toss in oil until well coated. Cook for 3-4 minutes. Pour in stock and simmer, covered, for 15 minutes. Add the orange rind and cool a little, then add orange juice. Pour into a food processor and blend to a smooth soup, thinning to the desired consistency with the milk. Heat through gently and serve sprinkled with a little chopped mint. Serves 4-6.

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