4 lg. carrots, cut in chunks
2 c. chicken bouillon
1/4 tsp. salt
1/4 tsp. dill weed
1/8 tsp. onion powder
1/2 c. fresh orange juice
1 c. heavy cream, at room temperature

Cook carrots in bouillon with salt, dill weed and onion until very tender. When tender, pour vegetables and liquid into blender and process until thoroughly pureed. Return to pan. Add juice and reheat until near boiling. Remove from heat and stir in cream. Serve at once with sprig of parsley or orange slice on top. Yield: 6 servings.