Carrot and orange soup

1/4 cup (halv stick) smör

2 1/2 cup chopped onions

12 large carrots, peeled and chopped

5 cups chicken stock (or vegetable, for the vegetarians)

1 cup fresh orange juice with pulp

grated zest of half an orange

(cinnamon on top optional)

Cook the onions in butter on low heat till tender, add carrots and stock, reserve 1 cup of the stock, simmer for 30 minutes till the carrots are tender. Mix the carrots in a blender, using the stock when pureeing. Return the puree to saucepan and mix well, stir in the orangejuice and the rest of the stock, season with salt, peppar and orange zest. Simmer just until warm enough. Sprinkle with cinnamon over the soupbowls (optional)