Lieve's Carrot and Orange Soup

This recipe is a variation of a similar recipe found in The Silver Palate Cookbook.

Ingredients:
4 tablespoons butter
2 cups finely chopped yellow onions
12 large carrots, peeled and chopped
4 cups chicken stock
1/3 cup orange juice concentrate
Salt and pepper to taste

1. Melt butter in pot. Add onion and cook covered over low heat until tender and lightly coloured. (About 25 minutes)

2. Add carrots and stock to bring to a boil. Reduce heat, cover, and simmer until carrots are tender. (About 30 minutes)

3. Strain the contents of the soup over a pot, making sure you keep both the solids and the liquid parts of the soup. Put the solids in a food processor and mix them until they become puréed. Add in one cup of the cooking stock (the liquid part you removed from the solids) to the purée and mix until smooth.

4. Put the purée back in the pot, add the concentrate, and the rest of the stock.

5. Season the soup with salt and pepper, and heat it until it's nice and hot.

6. Smell the sweetness and enjoy!