1 lb. carrots
2 tbsp. butter
2 (13 3/4 oz.) cans chicken broth
1 med. onion
1 bay leaf
1 3/4 tsp. salt
1/8 tsp. white pepper
1/2 c. fresh orange juice
1 c. light cream
1 tbsp. cointreau (optional)
Parsley sprigs

Peel carrots and chop into small pieces. Melt butter in large saucepan; add broth, carrots, onion, bay leaf, salt and pepper. Bring to boil; cover and simmer until tender, about 30 minutes.

Puree carrot mixture in blender (1/2 at a time works best). Cool. Add orange juice, cream and cointreau. Chill at least 6 hours. Serve in chilled bowls. Garnish with parsley. Also good warm (heated on low heat). Makes 6 servings.