ASDA part of the Wal-Mart family

• Knob of butter
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 fat cloves garlic, crushed
• 450g carrots, peeled and roughly chopped
• 1 tsp fennel seeds, crushed
• 1.2 litres vegetable stock
• Grated zest and juice of 1 orange
• 2 tbsp chopped fresh mint

1 Heat the butter and oil in a pan, add onion and garlic and cook for 1 minute, until soft. Add the carrots and fennel seeds and cook, stirring occasionally, for 5 minutes.

2 Pour in the stock and bring to the boil. Season, then cover and cook for 10 to 15 minutes, until the carrots are tender. Stir in the orange zest and juice.

3 Transfer the soup to a food processor or blender and whizz until smooth - you may have to do this in two batches. Return to the pan, heat through gently and stir in the mint. Serve immediately.