Heat up the olive oil and add your cumin seeds to toast. Once fragrant, add in the chopped onion and allow to sweat for a few minutes.
Follow with the carrots and stock and bring to a simmer.
Once the carrots are soft, add in the orange rind and juice to finish the soup.
Whiz everything with a stick blender, season well and you are ready to eat.
Add a spoonful of Greek yoghurt or crème fraîche to each bowl, if you like. Or simply add a few seeds of your choice and fresh herbs, I went for parsley leaves and nigella/sesame seeds.