Carrot and Orange Soup

500g (1 lb) Carrots
30g (1 oz) Butter
1/2 Cup (125 ml) Orange Juice
4-5 Cups (1-1.25 litres) Vegetable Stock
1 Small Onion, roughly chopped
3-4 teaspoons chopped fresh thyme, or 1 teaspoon dried
Salt and pepper
Sour cream and nutmeg for serving

1. Peel and slice the carrots. Place carrots and butter in a large heavy-based pan and cook over medium heat for 10 minutes, stir occasionally.

2. Add the orange juice, stock and onion. Bring to the boil, add thyme, salt and pepper. Reduce heat; cover and cook for 20 minutes, or until the carrots are tender. Allow to cool.

2. Process the mixture in a food processor or blender, until smooth. Return mixture to the pan and reheat. Top soup with sour cream and sprinkle with nutmeg.