CARROT AND ORANGE SOUP

Carrot and orange soup is bursting with bright color as well as vitamin C. Come summertime, serve it chilled. You may substitute chicken or vegetable broth for the beef broth.

1 pound carrots, sliced 
1 medium onion, minced 
3 tablespoons butter 
3 cups beef broth 
1 teaspoon seasoned salt 
1/8 teaspoon pepper
1 bay leaf 
1 cup orange juice 
1/8 teaspoon ginger 
1/8 teaspoon nutmeg 
1/8 teaspoon cardamom 
1/8 teaspoon pepper 
1 cup light cream

Saute carrots and onion in butter for about 5-10 minutes. Add beef broth, seasoned salt, pepper, and bay leaf and cook, covered, over medium heat about 15 minutes, until vegetables are soft. Remove bay leaf. Puree in blender or food processor. Add orange juice. Season with ginger, nutmeg, cardamom, and pepper. Reheat and stir in light cream before serving.

Serves 8.
From Carolyn's Kitchen

made: 1-/13/01, 10/30/02, 8/9/04, 10/20/15x2, 11/17/15x2, 8/15/17x2,  9/18/19x2