Cream Of Carrot Soup - cooking recipe

Ingredients

1 small onion, minced
2 Tbsp. unsalted butter
1 1/2 c. thinly sliced carrots
2 c. chicken stock or broth
1/3 c. frozen orange juice concentrate, thawed
1 c. light cream
salt
chopped fresh parsley or mint (for garnish)

Preparation

In a large saucepan, melt the butter over moderate heat.
Add the onion and saute until translucent, about 5 minutes.
Add the carrots and stock and simmer until the carrots are tender.
Puree the soup in a food processor or blender until smooth.
Return the soup to the saucepan and stir in the orange juice concentrate and cream.
Cook just until heated through and season with salt to taste.
Serve hot or cold with parsley or mint.
Serves 4 to 6.