Recipe - Sweet And Spicy Carrot Soup

1 One half cup Cold Water
One half teaspoon Salt
16 ounce Frozen Carrots; 1 Pkg
1 One half cup Orange Juice
One half teaspoon Nutmeg
1 cup Chicken Broth

GARNISH
Orange; Thinly Sliced
Mint Sprigs

Combine the water, salt and carrots in a 2 1/2quart 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:
Tot Sat
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