1 med. chopped onion
1 lb. carrots, pared and sliced
3 tbsp. butter
2 c. water
1 tsp. salt
1/8 tsp. pepper
Dash ground cloves
1 tsp. orange rind (grated)
3/4 c. orange juice
1/2 c. sour cream

1. Saute onion, carrots, butter in large pan for 5 minutes.

2. Add water, salt, pepper, bring to boil, lower heat, cover.

3. Simmer 25 minutes or until vegetables are tender. Strain vegetables into blender with 1 cup liquid. Puree until smooth. Save the liquid.

4. Return puree to the broth. Add cloves, rind, orange juice. Heat to boil. Stir 1/2 cup hot soup into cream in small bowl.

5. Return to pot and blend. DO NOT boil after adding cream.

6. Remove from heat. Serve hot or cold. (Cold may need more salt). Serves 6.