* Butter
    * 1 tablespoon olive oil
    * 1 small onion, finely chopped
    * 2 large cloves garlic, crushed
    * 450g carrots, peeled and coarsely chopped
    * 1 teaspoon fennel seeds, crushed
    * 1.2 liter vegetable stock
    * Grated rind and juice of 1 orange
    * 2 tablespoons chopped fresh mint


   1st Heat the butter and add oil in a pan, onion and garlic, and 1 min, until soft. Add the carrots and fennel and cook, stirring occasionally, for 5 minutes.
   2nd Pour in the stock and bring to a boil. Season, cover and then cook for 10-15 minutes until the carrots are soft. Stir in the orange rind and juice.
   3rd Transfer the soup to give a food processor or blender and whiz until smooth – you have to do in two batches. Return to heat the pan and stir through gently in the mint. Serve immediately.

Nutrition information per serving

    * 140 Calories (kcal)
    * 9.0 g fat
    * Saturated fat 3.0g
    * Sugars 0.0g

This nutrition information is only a guide and is at 2,000 calories per day. For more information about healthy nutrition, please visit the Food Standards Agency website.

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.