2 lbs. carrots
2 lg. onions
2 tbsp. canola oil
2 oranges (zest and juice)
5 c. broth
2 bouillon cubes
Fresh parsley

Heat carrots and onions in oil until starting to soften, stirring often. Add 2 cups broth and bouillon cubes and simmer until soft enough to puree. Blend with rest of broth, reheat just to boil. Serve with 1 tbsp. orange juice and sprinkle of zest each serving. Serves 8.