STYLETHREAD -- LET'S TALK SHOP!

I've included my modifications - not all noted but you should use them all.  Just made this and it's DELICIOUS!!  Cheap, too! 
 
1 tablespoon butter
1 1-pound bag classic-cut peeled carrots
1 cup chopped onion
4 cloves chopped garlic (a requisite in my family)
1.5 cups chicken broth
1.5 cups beef broth (I ended up adding more in the end)                                                                                                                                                        
1/4 cup orange juice (it called for 1/2 - but i thought that was too much)
2 tablespoon Chardonnay (i don't know if this added anything - the recipe calls for 1 tbsp brandy but I didn't have that)
1 tsp tarragon (it called for fresh but i used dry)
1 tsp thyme
1 bay leaf
 
Melt butter in heavy large pot over medium heat. Add carrots, onion, and garlic; sauté until onion is soft, about 8 minutes. Add broth; cover and bring to boil. Reduce heat, uncover, and simmer until carrots are tender, about 10 minutes.

Working in batches, puree soup in blender until very smooth. Return soup to pot. Stir in orange juice, chardonnay, antarragon and  thyme.  Add bay leaf. Simmer 5 minutes for flavors to blend. Season to taste with salt and pepper.

This was GREAT!  one pound of carrots doesn't make enough - use at least two and double the recipe!