Carrot soup - serves 4

Clean and coarsely grate the carrots; clean and finely chop the onion. Heat the oil in a heavy-bottomed saucepan, add the carrots and onion, and cook very gently until the carrots are soft and mushy. Pour on the stock, add the mint, and leave to simmer for 20 minutes. Blend or liquidize, add the orange juice, and season to taste. Serve hot or cold with yoghurt and sprinkled with the grated orange rind.