3 tablespoons butter
2 onions, chopped
1 teaspoon cinnamon
½ teaspoon ground cumin
Pinch of cayenne pepper (to taste)
½ teaspoon salt
½ teaspoon pepper
5 + cups carrots, cut into chunks
6 cups water or stock
½ cup orange juice
2 tablespoons sugar (optional)

Melt the butter in a large pot over low-medium heat.

Add the onions and cook until tender.

Add spices, salt and pepper and cook 2-3 more minutes.

Add carrots and water/stock, increase heat and bring to a boil, then reduce heat to simmer until carrots are cooked.

Purée the soup, then add orange juice and sugar if desired. Enjoy!