Carrot Soup - cooking recipe

Ingredients

1 lb. carrots, chopped
1 medium onion, chopped
2 Tbsp. butter
2 (13 3/4 oz.) cans chicken broth
1 bay leaf
1/2 c. orange juice
1/2 to 1 c. light cream
salt and pepper

Preparation

In saucepan, melt butter and saute carrots and onions for 5 minutes until soft, but not browned.
Add broth and bay leaf. Bring to a boil.
Reduce heat and simmer 20 to 30 minutes.
Cool. Remove bay leaf.
Puree in blender until smooth.
Stir in orange juice and chill.
Just before serving, stir in cream and season to taste with salt and pepper.