Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the butter in a large pan then add the onion and a pinch of salt. Cook for 10 minutes until softened.
Add the carrots and orange zest and cook, stirring, for 3-4 minutes then pour in the stock and bring to a boil. Turn down to a simmer then cook for 20-25 minutes or until the carrots are completely tender. Use a stick blender to whizz until smooth then stir in the orange juice. Taste and season with pepper and more salt if it needs it. Serve with more pepper and a swirl of crème fraîche, if you like.