Carrot, Orange and Feta Soup

4 Carrots, peeled and finely chopped
1 Onion, finely chopped
1 Garlic Clove, crushed
1tbsp Olive oil
2tbsp Chopped fresh tarragon, leaves to varnish
100g Feta cheese, crumbled
600ml Vegetable stock, made with stock cubes
Juice of 1 small orange

1 - Heat the oil in a large pan and fry the onion, carrots and garlic over a medium heat for about 5 minutes, to soften but not brown.

2 - Add the stock, orange juice and half the tarragon, and bring to the boil. Reduce the heat, cover and simmer gently for 6-8 minutes or until tender.

3 - Reserve about a quarter of the diced vegetables and tip the remainder into a food processor or blender. Process until almost smooth - it’s best to leave some texture and not process to a completely smooth puree and season.

4 - Return the puree to the pan with the reserved diced vegetables and heat until boiling. Ladle into bowls and add some crumbled feta cheese to each bowl. Sprinkle with the reserved chopped tarragon and the leaves, and serve immediately.