Adapted from a recipe that appeared in the Montreal Gazette
2 tablespoons oil or butter (I used one of each)
1 medium onion, halved and sliced
3 cups / 1 lb carrots (about 3-4) sliced
2 cloves garlic halved
2 tbl flour
3 1/4 cups chicken or vegetable stock
1/2 cup orange juice
3 tablespoons chopped fresh mint, optional
salt and pepper to taste
1/3 cup crumbled goat or feta cheese, or grated aged white cheddar cheese.
I used plain grated mozzarella.
Add onions, carrots and garlic and cook until vegetables are slightly softened, about 5 minutes.
Mix in the flour.
Slowly mix in the stock, stirring.
Mix in the orange juice and bring to a simmer.
Cook until carrots are very tender, 15-30 minutes.
Puree the soup with an immersion blender, or in a blender or food processor.
Stir in mint, salt and pepper.
Ladle into bowls, place some cheese in the center, and serve.