Ingredients:

• 800 g oranges (about 4 medium-sized oranges ) 
• 600 g potatoes 
• 500 g carrots 
• 100 ml single cream 
• 1 large onion 
• 1 vegetable stock cube 
• 2 tbsp olive oil 
• Salt 
• Black pepper

For decoration:

• Single cream or crème fraiche
• Sunflower seeds
• Grated orange peel (rind from 1-2 oranges)

Preparation method:

1. Wash and peel the potatoes and carrots, then cut them into small cubes. Peel the onion and chop finely.
2. Heat the olive oil in a frying pan. Then add the vegetables and cook for 15 minutes over medium heat.
3. Transfer into a saucepan. Mix 750 ml of stock and pour in. Boil for 20 minutes with the lid on.        
4. Wash the oranges. Grate the rind from two of them and keep for decoration. Squeeze the juice from all of the oranges.   
5. Pour the juice into the pan and add the cream. Season to taste. Blend the soup until a fine cream is formed.
6. Pour into bowls and decorate with the orange rind, sunflower seeds and crème fraiche. Enjoy!