4 lb. carrots, peeled and cut for cooking
8 tbsp. butter
1 1/2 c. chicken broth
1/2 c. orange juice
2 1/2 tsp. ground cardamom
1 1/2 tsp. salt
1/4 tsp. cayenne pepper

Cook carrots in chicken broth until tender (about 30 minutes). Add water as needed. Drain carrots.

Put carrots and rest of ingredients in food processor, using steel blade. This may have to be done in 2 batches. Reheat on stove top or in oven proof dish. Decorate with parsley.