Step 1
In a large soup pot, cook the onions in butter or olive oil over low heat until tender, about 15 minutes.
Step 2
Add the carrots and chicken broth and bring to boil. Simmer over medium heat until the carrots are tender, about 20 minutes.
Step 3
When the carrots are tender, pour soup through strainer, saving the liquid. Transfer the solids to a food processor fitted with a steel blade. Add 1 cup of the liquid and process until smooth.
Step 4
Return the purée to the soup pot, set on low heat and add additional broth and orange juice.
Step 5
Season with ginger, salt, and pepper.
Step 6
Cook until heated through and garnish with fresh chopped parsley.
