Ingredients

• 4 tbsp sweet butter or Ghee
• 2 cups chopped onions
• 12 large carrots (peeled and chopped), or small baby carrots about 2 lbs unpeeled and unchopped
• 4 cups (950 ml) chicken stock
• 2 tsp tarragon
• 2 tsp grated ginger
• 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 on cookie sheet, add onions and carrots and roast at 400 degree oven until tender and slightly browned lightly colored, about 25-35 minutes. I usually use two roasting pans, one for onions and one for carrots.
• Add carrots and stock and bring to a boil.
• Reduce heat, cover, and simmer until carrots are very tender, about 10 minutes.
• Pour the soup through a strainer and transfer the solids to the bowl of a food processor.
• Add 1 cup of the vegetable or chicken cooking stock and process until smooth.
• Return the puree to the pot and add the orange juice and additional stock, 2 to 3 cups, until the soup is the desired consistency.
• Season to taste with salt and pepper; add orange zest.
• Simmer until heated through. Serve immediately.
• Serve with Crusty Bread and Sliced Cheddar Cheese and/or Waldorf Chicken Salad