1/3 diced onion
2 tbsp. vegetable oil
3 carrots, peeled and cut in chunks
1 1/2 c. water
1/2 c. fresh squeezed orange juice
Salt and pepper to taste
Garnish with plain yogurt and fresh dill.

Saute onion in oil. Add carrots (do not let burn) until onion is transparent. Add water and simmer until carrots are tender. Remove from fire and let cool 20 minutes. Puree in blender and strain. Season with salt and pepper. Add orange juice. Stir well and refrigerate. Garnish with a dollop of plain yogurt and fresh dill sprig. If soup seems too thick, add more orange juice.