Instructions: 1. Saute onion in butter for 1 minutes; stir in carrots and saute over low heat for 2 to 3 minutes.

2. Add 1-2 cup (120ml) orange juice and cook slowly until carrots are cooked.

3. Add tomatoes and cook for 2 more minutes. Add salt and pepper

4. Puree in batches adding in the rest of the orange juice and grapefruit juice.

(If soup is too thick, thin it down with more juice.

Use orange juice if a sweeter soup is preferred, or grapefruit juice if a tarter soup is preferred.)

5. Chill soup. Serve with dollop of sour cream

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