Iced Carrot and Orange Soup

• 1 lb (450 g) new carrots
• 1 onion
• 1

Scrape the carrots and slice thinly. Peel and thinly slice the onion. Melt the butter in a saucepan, and add the carrots and onion. Fry gently for a few minutes to soften the vegetables but not brown them. Stir in the stock, a seasoning of salt and the sugar. Bring up to the boil, cover with a lid and simmer gently for 1 hour.

Draw the pan off the heat and pass the soup through a sieve,