1 tbsp. butter
1 med. onion, chopped
1/4 tsp. cumin
4-6 med. carrots (1 lb.), thinly sliced
1 tsp. grated orange peel
2 1/2 c. chicken broth
1/8 tsp. white pepper
4 tbsp. low fat sour cream (opt.)
Chives for garnish

Melt butter in a large saucepan over medium heat. Saute onion until transparent. Add cumin and cook one minute longer.

Add carrots, orange peel, chicken broth and pepper. Cover and cook 15 minutes over medium heat until carrots are tender.

In a blender, puree the vegetable and broth mixture in small batches until smooth. Put back on low heat and bring to a boil. Remove from heat.

Garnish with chives and serve topped with low fat sour cream, if desired.