Contributed by (Adapted from www.cooks.com)

Ingredients

1 oz Butter
1 1/2 lbs Carrots, peeled and sliced
2 medium Onions, skinned and sliced
4 C Vegetable stock
Salt and pepper
1 medium Orange

Instructions

Melt the butter in a saucepan, add the carrots and onions and cook gently until the vegetables begin to soften. Add the stock, season with salt and pepper and bring to a boil. Reduce the heat, cover and simmer for about 40 minutes, until the vegetables are tender. Allow the soup to cool slightly, then puree in a blender or food processor. Finely grate half the rind from the orange and add to the soup.

Thinly pare the remainder of the rind, using a potato peeler, and cut into fine shreds. Cook the shreds in simmering water for 2-3 minutes until tender, then drain. Squeeze the juice from the orange and add to the pan. Reheat gently and adjust seasoning, if necessary. Garnish with shreds of orange rind just before serving.

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