In a large soup pan or casserole dish, heat the olive oil over a medium heat. Sauté the red onion, celery and garlic until the onions are translucent.

Add the carrots, beetroots and chillies, and stir well.

Pour in the stock, as needed, ensuring the vegetables are covered. Bring to the boil, then reduce to a simmer and cook, covered, for 30–35 minutes until the beetroots are tender.

Use an immersion blender or countertop blender (in batches if necessary) to purée the soup until smooth, then stir in the blood orange juice and season with salt and pepper, to taste.

Serve hot, garnished with a dollop of crème fraîche, a drizzle of extra virgin olive oil and a sprinkling of orange zest and chives.