1 tbsp. butter
2 c. chopped yellow onions
12 lg. carrots
4 c. low sodium chicken broth
1 c. orange juice
Salt and pepper to taste

Simmer onions until tender or microwave. Add carrots and 1/2 chicken broth. Bring to boil and then simmer until tender (about 30 minutes). Put one batch at a time into blender or food processor and puree. Put mixture back into pot and add orange juice and rest of chicken broth. Heat, season and serve. 4-6 portions, 61 calories per cup.