Kids Karrot Soup
Heat the olive oil in large saucepan over medium heat. Add onion and salt and cook five minutes until soft. Add carrots and cook until tender – about 20 – 25 minutes. Do not brown. Add the carrot juice, stock, cumin, maple syrup, salt, and white pepper. Bring to a simmer and cook until vegetables are very soft, about 40 minutes. Remove from heat, cool. Puree in batches. Return to pan and warm over low heat, thinning with stock or water if necessary. Garnish with chives and annato and serve.