4 tbsp. sweet butter
2 c. finely chopped yellow onions
12 lg. carrots, peeled & chopped
4 c. chicken stock
1 c. fresh orange juice
Salt & pepper to taste
Grated fresh orange zest to taste

1. Melt butter, add onions, cover and cook over low heat until tender, about 25 minutes.

2. Add carrots and stock and bring to boil. Reduce heat, cover and simmer until carrots are very tender, about 30 minutes.

3. Pour soup through a strainer and put the solids in a blender. Add 1 cup of the cooking stock and process until smooth.

4. Return puree to the pot and add the orange juice and additional stock, 2 to 3 cups until soup is the desired consistency.

5. Season to taste with salt and pepper. Add orange zest. Simmer until heated through. Serve. 4 to 6 portions.