Carrot and orange soup

Put the carrots and butter in a large heavy-based saucepan and cook over medium heat for 10 minutes, stirring occasionally.

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.

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.

Spoon into individual bowls. Top each bowl of soup with a dollop of yoghurt, and a sprinkle with nutmeg if desired. Garnish with a small sprig of thyme (optional).