Cream Of Carrot Soup

1. 1

   In a large saucepan, melt the butter over moderate heat.

2. 2

   Add the onion and saute until translucent, about 5 minutes.

3. 3

   Add the carrots and stock and simmer until the carrots are tender.

4. 4

   Puree the soup in a food processor or blender until smooth.

5. 5

   Return the soup to the saucepan and stir in the orange juice concentrate and cream.

6. 6

   Cook just until heated through and season with salt to taste.

7. 7

   Serve hot or cold with parsley or mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.