Serves 4

Organic carrots have a superior flavour and are plentiful at the moment. The long slow-cooking in this recipe brings out the natural sweetness, and it can become a winter meal in itself if topped with
sour cream and served with plenty of crusty bread.

50g unsalted butter
1 large onion, finely chopped
2 cloves garlic, peeled
500g organic carrots, peeled and
roughly chopped
500ml chicken stock
1 tbsp parsley stalks, plus chopped leaves to garnish
Juice of half an orange
150ml sour cream

1 Heat the butter in a medium-sized pan, add the onion and garlic and allow to cook without colouring for 2-3 minutes. Add the carrot and stir well to coat the pieces in the butter.
2 Bring the stock to the boil and pour over the carrots. Add the parsley stalks, lower the heat and allow to simmer for 1 hour.
3 Remove from the heat and blend with a hand-held blender or in a food processor.
4 Add the orange juice and most of the sour cream, leaving 4 spoonfuls to garnish.
5 Gently reheat the soup and then spoon into warmed serving bowls. Add a spoonful of cream and garnish with the parsley leaves.
6 Serve with crusty bread.

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