• Peel, trim, and chop carrots in small cubes. Peel and cube the sweet potatoes. Set aside the cubed vegetable in a large mixing bowl.
• In a large non-stick pan, warm the olive oil over medium heat.
• Add the onion and cook, occasionally stirring, until fragrant and golden, about 1-2 minutes.
• Stir in the chopped vegetables, crushed garlic, and stir fry for 1 minute, until fragrant.
• Pour the vegetable stock, cover the saucepan with a lid. Bring the soup to a boil and cook for15 minutes to 20 minutes or until the vegetables are fork-tender.
• Remove from heat, and blend with an immersion blender or in a high-speed blender until the soup is smooth and creamy.
• Stir in the juice from one orange and adjust with salt and pepper. You can add the zest from the orange too, kids are fan, but grown-ups love it.
• Serve with a drizzle of cream, parmesan, and toasted seeds or popcorn.

Storage

• Store the soup in an airtight container in the fridge for up to 4 days or freeze and thaw it in the fridge the day before.