4 tbsp. butter
2 c. chopped onions
12 lg. carrots, chopped
4 c. chicken stock
1 c. orange juice
Salt and pepper to taste

Use 2 quart pot. Saute butter and onions 25 minutes. Add carrots and chicken stock; simmer 30 minutes. Strain (save juice). Put vegetables in blender briefly. Add 1 cup orange juice and salt and pepper to taste. Return stock and puree to pot. Serve hot or cold.