3 tbsp. butter, divided
1/2 c. chopped onion
4 c. chicken broth, divided
1 1/2 c. cooked, sliced carrots
2 tbsp. all-purpose flour
1 (6 oz.) can frozen orange juice concentrate, thawed
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. heavy cream
1/2 tsp. chopped chives (for garnish - optional)

1. In large saucepan, melt 1 tablespoon butter over medium-high heat. Add onion; cook, stirring often, until tender, about 5 minutes.

2. In blender container or food processor, combining onion, 2 cups of broth and carrots. Blend until smooth.

3. In large saucepan, melt remaining 2 tablespoons butter over medium heat. Stir in flour and cook until smooth and bubbly, about 1 minute. Gradually stir in remaining 2 cups broth. Cook until slightly thickened, about 3 minutes. 6 servings.