Carrot Orange Soup

2 cup finely chopped onion
1/4 cup unsalted butter or margarine
12 lg. carrots, peeled and chopped (about 6 cup)
4 cup chicken broth or stock
1 cup fresh orange juice
1 tsp. salt
1/8 tsp. pepper
1 tsp. grated orange peel
1 cup Pepperidge Farm Onion & Garlic Croutons

In a large saucepan, cook onions in butter over low heat until tender and lightly colored (about 25 minutes). Stir often. Add carrots and broth. Bring to boil. Reduce heat and simmer, covered about 30 minutes, until carrots are tender. Pour soup through strainer, reserving broth. Place solids in food processor or food mill. Add about 1 cup broth and process until smooth. Return puree to pan. Add orange juice and stock. Add additional chicken broth to desired consistency. Season with salt, pepper and orange peel. Heat through. Garnish with croutons.

Makes 6 servings

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Gumbos, Soups, Chowders

Cajun Country -- New Iberia, Louisiana