This soup is flavorful and has a nice spice balance.
3 Tablespoons butter
2 yellow onions, chopped
1 teaspoon cinnamon
½ teaspoon ground cumin
Pinch cayenne pepper
½ teaspoon salt
½ teaspoon freshly ground black pepper
5 cups peeled carrots cut in pieces
6 cups chicken stock
½ cup orange juice
1 – 2 Tablespoons sugar if needed
Melt the butter over low heat in a large sauté pan. Add the onions and cook until tender, ~ 10 – 15 minutes. Add the spices and cook for 3 minutes more. Add the carrot pieces and chicken stock. Bring to a boil. Reduce the heat and simmer until the carrots are tender.
Puree the soup in the blender in batches. Fill the blender ~ ½ full and be sure to hold the blender top with a towel. Start at low speed and then to high speed.
When all of the soup is blended, add the orange juice and sugar to taste. Add more cinnamon and cumin if needed. Serve with a dollop of sour cream in each bowl.