2 tbsp. butter
1 lb. carrots, thinly sliced
1 lg. onion, sliced
1 c. reg.-strength chicken broth
1 tsp. sugar
1/2 tsp. dill weed
1 1/2 c. fresh orange juice
Salt

Melt butter in a 5 to 6 quart pan. Add carrots and onion. Cook, stirring, until onion is limp. Add chicken broth, sugar and dill weed. Cover and simmer 35 minutes or until carrots are very tender when pierced. Whirl half the mixture at a time in a blender until smooth (or lift vegetables from broth and whirl in food processor, adding only enough broth to make a smooth puree; return puree to broth and stir to blend) stir in orange juice. Cover and chill. Season to taste with salt. Serve chilled or reheat, just to simmering. Makes 6 1/2 cups or 6 first course servings.