Silver Palate Cookbook with my modifications
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
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