Carrot-Orange Soup

Carrot-Orange Soup
(from 12 Steps to Whole Foods by Robyn Openshaw)

2 Tbsp. extra virgin olive oil
2 yellow onions, chopped
12 average (or 10 large) carrots, scrubbed and chopped
4 C vegetable broth [I used the Organic Chicken from Costco, I think it has a great flavor]
1 C fresh orange juice
1/2 tsp. sea salt
1/4 tsp. freshly ground pepper
1 tsp. orange zest

Saute the onions in the olive oil until tender. Add the carrots and broth and bring to a boil. Reduce the heat to low and simmer 30-60 minutes [at least:)] until the carrots are tender. Puree the mixture in a high-power blender until smooth. Return the mixture to the pot and add the orange juice, salt, pepper, and orange zest. Add water if consistency needs to be thinner. Simmer until just heated through, then serve.