Heat a drizzle of oil and a teaspoon of butter
In a large saucepan.
You may want to flavor your olive oil for such uses with
A few anise seeds or
A sprig of thyme.

Peel an onion, remove the sprout.
Mince the onion as thinly as possible.
Toss the onion into the flavored olive oil.
The heat must remain low – watch that the onions do not burn,
They must turn transparent only.

Take one bunch of carrots, enough for four.
Peel the carrots with a dual-head peeler, and
Cut them into large slices.
Rinse briefly under running water, and
Drain in a colander.

Add the carrots to the onions, until
Lightly colored, ten minutes or so.
Cover with vegetable stock
Flavored with the zest of an orange, collected with a vegetable peeler.
Bring to a boil, then lower the heat and simmer.
Flavor with a pinch of cinnamon.

Squeeze the juice of an orange, and
Filter through a small sieve,
In order to separate the pulp.

“It’s a done deal” when the carrots are tender.

Place the soft carrots in a blender.
Blend.
Add salt.
Pour a little vegetable broth.
Slowly pour the orange juice.
Taste, and adjust to taste.

Decorate each bowl with a pinch of cinnamon or
A little coriander.