Carrot and orange soup

method

1. Put the carrots and butter in a large heavy-based saucepan and cook over medium heat for 10 minutes, stirring occasionally.
2. Add the orange juice, vegetable stock and onion. Bring to the boil, add the thyme and season. Reduce the heat, cover and cook for 20 minutes, or until carrots are tender. Allow to cool.
3. Process the mixture in a food processor or blender, in batches, until smooth. When ready to serve, return the mixture to the pan and reheat.
4. Spoon into individual bowls. For mum and dad, top each bowl of soup with a dollop of yoghurt and sprinkle with nutmeg. Garnish with a small sprig of thyme, if desired.