6-8 medium carrots, chopped
1 small onion, chopped
1 tbsp. vegetable oil
3 cups chicken broth (fat removed)
1 c. low-fat or skim-milk
1/2 c. orange juice
1/8 tsp. dill weed
Pepper to taste

In large saucepan or Dutch oven, sauté vegetables in oil until onions are clear but not browned. Add broth and bring to boil. Reduce heat, cover and simmer until carrots are tender. Remove from heat and puree in blender. Cool. Add orange juice and chill. Just before serving, add milk and seasoning. (Serves 4-6.)