Peel and slice the carrots. Place carrots and vegan butter in a large pan and cook over medium heat for 10 mins, stirring occasionally
Add the orange juice, stock and onon. Bring to the boil, add thyme, salt and pepper. Reduce heat, cover and cook for 20 mins, or until the carrots are tender. Allow to cool
Process the mixture in batches if needed, until smooth. Return mixture to the pan and reheat. Serve and top with a dollop of vegan sour cream sprinkled with nutmeg. Garnish with a sprig of thyme - Enjoy!
Recipe Note
Serve with a yummy home made melba toast or crunchy bread.
