INGREDIENTS
1/4 cup
unsalted butter
2 1/2 cups
chopped yellow onions
12
large carrots, peeled & chopped
5 cups
chicken or vegetable broth (more to thin, if needed)
1 cup
freshly squeezed orange juice (with pulp)
salt & pepper
grated zest of 1 orange
1/8 tsp
cinnamon (optional)
fresh thyme, (garnish- can add into the soup too)