Carrot and Orange Soup

Carrot and orange soup with orange powder(Serves 2)

1tbsp extra virgin olive oil1 onion, coarsely chopped1 garlic clove, crushed1 celery stick, sliced1tbsp honey4 large carrots, cut into chunks750ml vegetable stockJuice of 2 orangesGrated zest of 1 orange100ml carrotJuice (preferably freshly made or bought)150ml double creamSea salt and freshly groundBlack pepper

To garnish

1tsp dried orange powder2tbsp snipped chives

1. Heat the oil in a large pan over a low heat, then add the onion and cook for about 10 minutes, or until softened. Add the garlic, celery, honey and carrots, cover with a lid and cook for 5 minutes more.

2. Pour the stock over and bring to the boil. Reduce the heat and simmer for 25 minutes, or until the carrots are very tender.

3. Leave to cool slightly, then transfer to a blender or use a hand-held stick blender to blitz to a smooth paste.

4. Transfer to a bowl, add the orange juice and zest, the carrot juice and half the cream.

5. Season to taste, then divide between 4 soup bowls. Drizzle with a swirl of the remaining cream, dust each soup with a sprinkling of orange powder, add a few snipped chives and serve.