Honeyed Carrot & Orange Soup

Melt the butter gently in a medium saucepan, then add the carrots, onion and garlic. Put the lid on the pot and cook over a low heat, stirring occasionally, until the vegetables have softened but not browned (about 15 minutes).

Pour in the stock, water and a pinch of salt (if you’re not using low sodium stock, save this step for last). Bring to a boil and simmer, partially covered, for 30 minutes or until the vegetables are very soft. Remove from heat and allow to cool before pureeing.

Pour cooled vegetable mixture in a blender or food processor and puree until smooth. Return the puree to the pot. Add orange juice and bring back to a simmer. Add honey and salt and pepper (to taste). Garnish with a swirl of creme fraiche, sour cream or yogurt and a sprinkle of toasted cumin seeds, if you choose. Serve immediately.