4 tbsp. sweet butter
2 c. finely chopped yellow onions
12 lg. carrots, peeled and chopped
Grated orange rind to taste
4 c. chicken stock
1 c. fresh orange juice
Salt and pepper to taste (freshly ground pepper is preferred)

Melt butter in pot. Add onions. Cover and cook over low heat until tender about 25 minutes. Add carrots and stock. Bring to a boil. Reduce heat. Cover and simmer until carrots are tender about 30 minutes. Puree soup in food processor blender. Return puree to pot. Add orange rind and juice and additional stock to desired consistency. Simmer and serve.