1 small to medium onion
1 ½ pounds carrots sliced 1/8 thick (4 cups)
1/8 teaspoon salt
2 teaspoons tomato paste
½ cup fresh Hale Navel Orange juice
¼ cup sour cream
3 tablespoons unsalted butter
4 cups water or chicken broth
¼ teaspoon white pepper
1 tablespoon white rice
Saute’ onion in butter in a 3 to 4 quart saucepan over medium heat, stirring, until golden. Add carrots, water, broth, tomato paste, rice, salt and pepper and simmer, covered, until carrots are very tender, about 15 minutes.
Puree soup in 3 batches in a blender (use caution when blending hot liquids) until smooth, about 1 minute. Transfer to a bowl and add orange juice. Optional: You may add a half cup of milk for a richer soup. Serve in bowls and add a dollop of sour cream as a garnish. May be served hot or cold. Soup may be chilled for up to 2 days.