Carrot and Orange Soup

Serves 4 – 6
Ingredients
1 medium chopped onion
1 chopped orange
½ kg peeled carrots
50 g margarine
2 cloves crushed garlic
1 tsp fresh chopped basil
150 ml yoghurt
grated rind of an orange
Chopped spring onions
1.5 liters chicken stock
Salt and pepper to taste

Method
1. Sauté the onions until they become translucent and then add the garlic and the carrots and gently fry for another five minutes or so.
2. Add the stock and the fresh basil and simmer until the carrots have become tender. Strain the liquid and puree the vegetables in a food processor until it is smooth. Add some of the stock into the food processor and process for a few seconds and then add to the remaining stock and reheat and add the yogurt, then taste and correct seasoning.
3. To serve the soup, pour it into individual bowls then sprinkle some chopped spring onions and the grated orange rind on the top.