This refreshing, hearty soup is made by simmering carrots with potatoes and onion, then brightening it with orange juice. Its creamy texture and subtle sweetness also make it a welcome dish for guests.
Soften the onion in the butter, then add the carrots and potatoes. Stir for a few minutes.
Add the vegetable broth and bring to a boil. Reduce the heat and simmer for 20 minutes, until the vegetables are completely tender.
Blend the cooked vegetables until smooth, then return the soup to the stove and stir in the milk.
Remove the soup from the heat, stir in the orange juice, and adjust the salt to taste. Do not boil the orange juice, or it may taste slightly bitter.
Ladle the hot soup into bowls and serve.
For the freshest flavor, stir in the orange juice after removing the soup from the heat rather than while it is boiling; boiling can make it slightly bitter. This soup contains milk and is not suitable for people with lactose sensitivity.
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