'1 onion, finely chopped'
'3 tablespoons of butter'
'8 carrots, peeled and chopped'
'3 cups of water'
'to taste salt and pepper'
'1/2 teaspoon of ground cinnamon'
'1 1/2 tablespoons of cornstarch'
'juice from 1 orange'
'2 cups of orange juice'
'1 onion, finely chopped'
'3 tablespoons of butter'
'8 carrots, peeled and chopped'
'3 cups of water'
'to taste salt and pepper'
'1/2 teaspoon of ground cinnamon'
'1 1/2 tablespoons of cornstarch'
'juice from 1 orange'
'2 cups of orange juice'
Fry the onion in butter for 2 to 3 minutes
Add the carrots, water, and seasonings to taste
Add the cinnamon
Cover the pot and simmer over low heat until the carrots are tender
Mix the cornstarch with a little of the broth
Add it to the pot and cook for an additional 2 minutes
Puree everything in a blender
Stir in the orange and carrot juices, then refrigerate
Serve in fine cups garnished with chopped parsley
Serves 6.
