4 Teaspoons of butter

1 – 2 onions, chopped

14 large carrots, peeled and chopped

4 cup chicken or vegetable broth

1 cup orange juice

Saute the onions in melted butter until the onions are light gold and tender. This should take approximately 20 – 30 minutes. Add the chopped carrots and your broth. Bring to a boil, reduce heat and simmer covered carrots are tender; about 30 minutes. Pour soup through a strainer reserving soup stock and transfer carrot mixture to a food processor. Process to pulverized. Return puree to the pot, add orange juice and 2-3 cups of reserved stock until soup is desired consistency. Season with salt and pepper. You could add some orange zest if desired. You could also add fresh herbs if desired.

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