Peel and chop the onion into small pieces. Peel the garlic and cut into small slices.

Peel the carrots and chop into bits.

Add the olive oil to a pan and warm. Add the onion and garlic and cook gently until soft.

Zest the orange using a grater and add the carrots and zest to a pan with the onions.

Cook for a further ten minutes stirring gently then add the stock to the pan.

Bring to a simmer, cover with a lid and cook for about 45 minutes until the carrots are really soft.

Add the mixture to a food processor and blend until the soup is smooth.

Put back in the pan and add the juice from the orange. Season with black pepper to taste.