Carrot Soup with Oranges

Melt the butter in a saucepan. Sauté the sliced onion and leek for 5 min. until soft. Add the peeled and cut carrots and sauté for another 5 minutes. Fill up with Frankfurter Fond* or beef stock, add the bay leaf spice and simmer on low heat. When the carrots are soft, add the chopped parsley and thyme. Bring to the boil again, then mash and strain through a sieve into a saucepan. Bring the soup to a boil again and add the zest and juice of the orange and the cream. Turn off the flame and let the soup simmer for 10 minutes.

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