Directions

• Melt the butter in a pan and add the onions. Cook over a low heat for 3 minutes until transparent. Add the carrots and celery and stir together for 2 minutes, then add the stock and bring to the boil. Reduce to a simmer and cover the pan. Simmer over a low heat for about 30 minutes or until the carrots are tender. Cool for 10 minutes then place in a blender or food processor and blend until smooth.
• Return the soup to the pan. Add the grated orange rind, salt & pepper, creme fraiche and half the coriander and gently heat.
• Serve sprinkled with the remaining chopped coriander.