| 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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