Sweet & spicy carrot soup

Yield: 8 Servings

Measure Ingredient
1½ cup Cold Water
½ teaspoon Salt
16 ounces Frozen Carrots; 1 Pkg
1½ cup Orange Juice
½ teaspoon Nutmeg
1 cup Chicken Broth
1 x Orange; Thinly Sliced
1 x Mint Sprigs

GARNISH

Combine the water, salt and carrots in a 2½-quart saucepan; cover and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, or until the carrots are very soft. Remove from the heat and let cool. In a blender or food processor puree the carrots and cooking liquid. In a large bowl combine the pureed carrots with the orange juice, nutmeg, and broth, blending well. Cover the bowl and refrigerate 2 hours or until well chilled. Serve cold with a garnish of one fresh orange slice and one mint sprig.

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