Ingredients

4 tablespoons butter
1 medium onion, chopped
10 carrots, peeled and chopped
2 potatoes, peeled and chopped
Handful of chopped cilantro
4 cups of canned vegetable stock or water, or 3 cups water plus 1 cup canned chicken stock
1/2 cup of canned coconut milk
Juice of 1 orange
2 limes, cut into wedges
Salt and pepper

Directions

Melt the butter in a heavy-bottomed saucepan. Tip in the onion with a pinch of salt. Cook gently on low heat for about 5 minutes to soften without browning.

Add the carrots and potatoes. Stir. Cover and leave to sweat for 10 minutes.

Add the cilantro, stock or water, coconut milk, orange juice, a squeeze of lime, and some salt and pepper.

Bring to a boil, then reduce heat and simmer, covered, until the carrots are soft. This could take 30 to 40 minutes, depending on the carrots.

Let cool, then liquidize in a blender until smooth. Reheat gently on a low flame, stirring, and check seasoning. Serve with lime wedges for squeezing.

Makes 4 servings.