25 ml butter or margarine 2 tbsp
125 ml onions, chopped 1/2 cup
1 L carrots, sliced 4 cup
1 L vegetable or chicken stock 4 cup
125 ml orange juice 1/2 cup
2 ml ground nutmeg 1/2 tsp
1 ml white pepper 1/4 tsp
250 ml milk 1 cup
In a large saucepan; heat butter over medium-high heat; add onions and cook for 4 to 5 minutes or until softened. Add carrots and stock; bring to a boil. Reduce heat and simmer for 15 to 20 minutes or until carrots are very soft. Stir in orange juice, nutmeg and pepper.
In a food processor or blender; puree carrot mixture in batches until smooth.
Return soup to pan; stir in milk. Simmer over very low heat for 2 to 3 minutes or until heated through.
Serves 6