1 tablespoon olive oil

1 yellow onion, roughly chopped

2 pounds (approximately 12) carrots, peeled and cut into 1-inch thick half moons

1/2 teaspoon cumin

8 cups low-sodium vegetable or chicken stock

1/2 cup freshly squeezed orange juice - See kitchen note

kosher salt, as desired

Method:

1.   In a 5-quart Dutch oven or saucepan over medium – high heat, add olive oil and allow to heat, approximately 1 minute.

2.   Add onions and allow to cook until soft and lightly colored, approximately 4 – 5 minutes.

3.   Add carrots and cumin stirring until incorporated.

4.   Add stock, reduce temperature to low, cover and allow to cook until carrots are fork tender.

5.   Add orange juice and using an immersion blender or blender, like Vitamix, blend on high until smooth. Adjust seasoning to taste with salt and serve while hot.

Kitchen Note: Blood orange, cara cara, naval orange juice or a combination of each can be used.