Steps

• Peel the onion and carrots. Finely chop the onion and slice the carrots into thin, small rounds.
• Heat a little oil in a saucepan to sauté the onion. Add the carrots and cook while stirring for a few minutes. Add about 1.5 L of water and the bouquet garni.
• Let cook for about 40 minutes until the carrots are tender. Remove the bouquet garni. Blend with the cooking water to obtain a creamy texture.
• Squeeze the orange and pour all the juice (or just half, as you like ;) ). Season to finish. There you go, you can enjoy!