To help clear his Come Dine With Me Gloucester guests' palates, Tim Small whipped up this super soup
1. Gently fry the onions with the butter and olive oil in a large saucepan over a low heat until soft, stirring regularly. Add the sliced carrots and gently cook until they are beginning to soften. This will take about 10 minutes.
2. Crumble the stock cubes onto the vegetables and gently stir. Cook for 30 seconds. Add the orange juice and the water and gently simmer for 50-60 minutes, or until the carrots are very soft, stirring occasionally.
3. Cool for about 30 minutes, then blend until smooth, adding a little extra water if necessary to reach the right consistency. Put the mixture in the fridge. Allow enough time for the soup to become totally chilled - at least 5 hours.
4. When cold, ladle into bowls, garnish with a small amount of single cream and grind black pepper on top.
Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold
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