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Carrot Orange Soup
1 lb Carrots
3 c Chicken stock; (3 to 4)
1 Bay leaf
1 Orange; (juice and zest)
Peel carrots. Cut in small pieces. Add small amount chicken stock and
bay leaf. Microwave on high for 10 to 15 minutes or cook on stove top
until tender. Meanwhile remove orange skin, zest (not white part) and
cut in small pieces. Juice orange. Set aside, when carrots tender,
remove bay leaf. In blender or food processor puree carrots, orange
juice and zest. Add chicken stock to carrot and orange mixture. Heat.
Serve hot with dollop of sour cream and sprinkled with chopped
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