Soften the carrots in oil about 10 minutes.
Pour in the stock, seasoning and spice.
Cook until soft and then blend.
Then pour in the cream and eggs.
Spoon mousse into small pieces of plastic cling wrap.
Poach in boiling water for about 15 minutes.
Drain and unwrap.
Serve with orange sauce.
To prepare the sauce:
Reduce orange juice by half over a moderate flame.
Add mint and season.
Serve with mousse, garnished with spring onions.