Carrot Soup

Ingredients
Butter 1 tbsp
Onion, chopped 1
Carrots, chopped 1 kg
Vegetable stock 1 ½ liters
Orange juice 1 cup
Salt a pinch
Black pepper ¼ tsp
Cream 1 cup
Greens of spring onions 3 tbsp

Method
Melt butter add onion, sauté. 
Add carrots and the stock, cover and simmer, stirring occasionally.
Let cook till done and then purée in a blender till smooth.
Return soup to a clean pan.
Add the orange juice, salt pepper, cream and let gently heat.
Spoon into individual bowls and then add a dollop of more cream and chopped spring onions greens only and serve.

Carrot Soup by Zarnak Sidhwa