In a large, soup pan or Dutch oven, heat the olive oil over medium /low heat. Add the onions and garlic, reduce to low, and cook until soft, about 10 minutes, stirring occasionally.
Add the carrots and orange zest. Continue to stir for a further 2-3 minutes.
Add the stock and bay leaf, bring to the boil and allow to simmer (lid on) for approx. 30 mins.
Blend and then stir through the orange juice.
Notes
Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator.