500 g carrots, chopped
1 l water
1 kg onion, chopped
60 ml orange juice
1/2 teaspoon salt
1/2 teaspoon pepper
5 g coriander, chopped
20 ml single cream

Put all the ingredients except the cream and the coriander into a saucepan and bring to the boil. Simmer for 30 minutes. Sieve or liquidise and return to the pan to reheat. Serve with cream and coriander as garnish.