Carrot and Orange Soup
4 T vegan margarine (or butter)
1 large onion, chopped
12 large carrots, 1.5-2 pounds, chopped
4 cups vegetable stock
1 cup orange juice (fresh squeezed is best)
2-3 T grated fresh orange zest (to taste, but critical)
salt and freshly ground black pepper to taste
Melt the margarine in a soup pot. Add the onions, cover, and cook over low heat until tender and lightly colored, about 25 minutes, stirring along the way. Add carrots and stock and bring to a boil. Reduce heat, cover, and simmer until carrots are very tender, about 30 minutes.
Puree in place with a hand blender (worth buying!) or transfer to a food processor and process (in batches) until smooth and return puree to the pot. Add the orange juice, orange zest, and salt and pepper to taste.