Carrot soup with rosemary

1. Peel and chop the onion. Peel and grate all the carrots. Wash, dry and thin out the rosemary.

2. Heat oil in a pot. Add the chopped onion, stirring, without colorin. Then add the grated carrots and rosemary. Cook for 5 minutes, stirring.

3.  Pour 1 liter of water into the pot, cover and cook 15 minutes.

4.  When the cooking time is up, remove the pot from heat and let cool. Blend until smooth.

5. Pour the soup into a saucepan and warm over low heat. Season with salt and pepper. Pour the soup into bowls, sprinkle with orange zest and serve.