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CATEGORY CUISINE TAG YIELD
Vegetables, Meats Main dish, Soups, Vegetables 8 Servings

INGREDIENTS

1 1/2 c Cold Water
1/2 ts Salt
16 oz Frozen Carrots; 1 Pkg
1 1/2 c Orange Juice
1/2 ts Nutmeg
1 c Chicken Broth
Orange; Thinly Sliced
Mint Sprigs
Tot Sat

INSTRUCTIONS

GARNISH
Combine the water, salt and carrots in a 2 1/2-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.
Each 1 cup serving contains:
Cal    Prot    Carb   Fib    Fat    Fat    Chol    Sodium
47     2 G     10 G    2 G    0      0       0       167 Mg
From The Cookbook For The 90s By Helen V. Fisher
NOTE:  If you prefer a sweeter taste, add 2 tsp of sugar before chilling.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup_1.zip

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