1 medium onion
500 g carrots
700 ml of chicken bouillon
juice of 2 oranges (use preferably organic oranges)
1 bay leaf
salt and pepper
whipped cream for garnish
Sauté the onions lightly in a pan and add the sliced carrots. Add broth, bay leaves, orange juice and cook over low heat with lid on for an hour.
Blend the soup and season it with salt and pepper.
Serve the soup warm with a little cream and freshly chopped parsley or finely grated orange peel on.