1 lb. carrots, coarsely chopped
1 med. onion, chopped
1/2 tsp. ground ginger
2 tbsp. butter
1 (10 1/2 oz.) can undiluted chicken broth
2 c. orange juice
10 1/2 oz. water

Saute the carrots in butter 10 minutes. Add the broth and water and ginger. Cook about 20 minutes or until the carrots are tender. Puree with the orange juice. Serve hot.