Wash, peel and cut the carrots into rounds. Thinly slice the onion.
In a saucepan, fry the onion and the carrots in olive oil. Crumble the stock cube and pour in enough water to cover the vegetables.
Put on a lid and leave to gently simmer for 30 minutes.
In a bowl, press the tangerines to extract the juice and set aside.
Remove the cooking juice, blend your mixture and then add the tangerine juice. Stir and serve.
Do not add salt to this mixture because it is already included in the stock cube.