1 tablespoon olive oil
1 medium onion
700 g carrots, finely grated
1,5 dl orange juice
1 l vegetable stock
100 g noodles
3 tablespoons coriander
salt

Peel and mince the onion. Pre-heat oil in a pan and saute the onion until golden. Sprinkle the grated carrot and allow to cook for 5 minutes. Pour in the orange juice and 900 ml of vegetable stock and bring it to the boil. Reduce heat and simmer partially covered for about 30 minutes. Once the cooking is finished, make a puree with a blender. In a saucepan with salted water and oil, cook the noodles until soft. Then rinse and keep warm. Combine the puree and the noodles. Pour in the remainder of the stock. Season and sprinkle the coriander. Serve with toasted bread.