Sweet & spicy carrot soup
8 Servings
Ingredients
| Quantity | 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 |
Directions
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.