Ingredients
4 tbsp (60 ml) sweet butter
2 cups (475 ml) finely chopped yellow onions
12 large carrots, about 2 lbs (.9 kg)., peeled and chopped
4 cups (950 ml) chicken stock
1 cup (225 ml) fresh orange juice
salt and freshly ground black pepper, to taste
grated fresh orange zest to taste
Preparation
Melt the butter in a pot. Add onions, cover, and cook over low heat until tender and lightly colored, about 25 minutes. Add carrots and stock and bring to a boil. Reduce heat, cover, and simmer until carrots are very tender, about 30 minutes. Pour the soup through a strainer and transfer the solids to the bowl of a food processor. Add 1 cup (225 ml) of the cooking stock and process until smooth. Return the puree to the pot and add the orange juice and additional stock, 2 to 3 cups (700 ml), until the soup is the desired consistency. Season to taste with salt and pepper; add orange zest. Simmer until heated through. Serve immediately.
