Orange Ginger Carrot Soup
2 cups Sunkist� freshly squeezed orange juice
2 cups chicken broth
8 oz. carrots -- peeled and sliced
¼ cup onions -- diced
2 tbsp. ginger -- peeled and diced
2 cloves garlic -- minced
1 cup cream
to taste salt and white pepper
to taste cayenne pepper
To make one portion:
Combine Sunkist fresh-squeezed orange juice, chicken broth, carrots, onions, ginger and garlic in medium saucepan. Simmer approximately 20 minutes until carrots are tender.
Remove from heat and let cool to room temperature.
Place in bowl of food processor and puree until mixture is smooth. Soup may need to be pureed in batches, if food processor bowl is small.
Add cream, salt and white pepper to taste, and use pulse cycle of food processor to blend in slowly.
Chill for a minimum of 2 hours before serving.
Ladle 1 cup of soup mixture into each of 4 soup bowls. Sprinkle each with a dash of cayenne pepper and serve.
Per Serving: 258 Calories; 16g Fat (55.1% calories from fat); 6g Protein; 24g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 424mg Sodium.
Makes 4 servings
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