Ingredients:
1 pound carrots, sliced
2 tablespoons unsalted butter
½ cup fresh orange juice
4-5 cups vegetable stock
1 small onion, roughly chopped
3-4 teaspoons chopped fresh thyme or 1 teaspoon dried
Sea salt and freshly ground black pepper
Sour cream (optional) and freshly grated nutmeg for serving
Directions:
1. Place the carrots and butter in a heavy-based pan and cook over medium heat for 10 minutes, stirring occasionally.
2. Add the orange juice, stock, and onion. Bring to a boil and add the thyme, salt, and pepper. Reduce heat, cover, and cook for 20 minutes, or until the carrots are tender. Allow to cool.
3. Process the mixture in a blender or food processor in batches, until smooth. Return to the pan and reheat slowly. Serve in individual bowl topped with sour cream (optional) and sprinkled with freshly grated nutmeg. Garnish with a small sprig of fresh thyme.
Serves 4-6