Carrot-Potato Soup

2 1/2 c Water
2 c Chopped carrots
2 c Russet potatoes; finely chopped
1 c Chopped onions
2 Cloves garlic; minced
2 tb Orange juice; frozen concentrate
1 tb Honey
1/2 ts Salt
1/4 ts Ground nutmeg
Black pepper to taste
Finely chopped fresh parsley; (optional)

In a 4-quart stock pot, combine water, carrots, potatoes, onions and garlic. Bring to boil over medium-high heat. Reduce heat to low. Cover and simmer for 15 to 20 minutes, or until vegetable are tender. Let vegetable mixture cool slightly. Process mixture in a food processor or blender until smooth. Stir in remaining ingredients except parsley. Return soup to stock pot and warm over medium heat, if necessary. Garnish with parsley (if desired). Serve hot.

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