1 1/2 cups cold water
1/2 teaspoon salt
16 ounces frozen carrots
1 1/2 cups orange juice
1/2 teaspoon nutmeg
1 cup chicken broth
GARNISH:
1 orange, thinly sliced
mint sprigs
Servings: 8
1. 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.
2. In a blender or food processor puree the carrots and cooking liquid.
3. 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.
4. Serve cold with a garnish of one fresh orange slice and one mint sprig.
1/2 teaspoon salt
16 ounces frozen carrots
1 1/2 cups orange juice
1/2 teaspoon nutmeg
1 cup chicken broth
GARNISH:
1 orange, thinly sliced
mint sprigs
Servings: 8
1. 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.
2. In a blender or food processor puree the carrots and cooking liquid.
3. 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.
4. Serve cold with a garnish of one fresh orange slice and one mint sprig.
