In a large pot or Dutch oven, heat butter over medium until melted. Add carrots, stir occasionally for 10 minutes.
Add the onion, broth, orange juice, dill and zest.
Bring to a boil, then reduce heat to a simmer and cover for 20 minutes or until the carrots are tender. Allow to cool slightly.
Meanwhile, slice additional ½ onion thin. Add a light spray of olive oil, making sure onion pieces are coated. Sprinkle with pepper, salt and garlic powder, then layer on a piece of foil atop the middle toaster oven rack. Turn the dial to toast, then watch carefully. Toss a couple times. When edges brown and crisp, remove and cover to keep warm.
Using an immersion in the pot or high speed blender in batches, process until smooth. Season to taste; serve immediately or return to the pot and simmer until ready to enjoy.
Low sodium broth is a good option to reduce salt intake.
I usually use unsalted butter in recipes but on our last trip the stores, salted was the only option. The latest recipe was made with salted Kerrygold and ended extra fantastic. Leave it to Kerrygold; not for breakfast only anymore ; )
If using fresh squeezed orange juice, the sweetness of the fruit will affect the outcome of the soup. Likewise, if using bottled orange juice, the amount of added sugar will too.
This soup keeps best in the refrigerator up to 3-4 days and freezes for a few months.