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

Melt butter in pot, add onions, cover and cook over low heat until tender and lightly colored, about 25 minutes. Add carrots and stock and bring a boil. Reduce heat, cover and simmer until carrots are very tender, about 30 minutes.

Pour soup through strainer. Transfer solids to food processor. Add 1 cup of the cooking stock and process until smooth. Return puree to pot. Add orange juice and additional stock to desired consistency.