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Chilled Carrot Soup with Garden Herbs

6 tb Olive oil
5 lg Carrots; thinly sliced
2 1/2 c Thinly sliced onions
1 ts Dried thyme
1 ts Golden brown sugar
1/2 ts Ground nutmeg
4 c Canned chicken broth
1/4 c Orange juice
Chopped fresh chives


Heat olive oil in large saucepan over medium heat. Add carrots and onions and saute 4 minutes. Add thyme, brown sugar and nutmeg; sauté until vegetables are tender, about 6 minutes. Add chicken broth. Cover pot; simmer until carrots are very soft, about 25 minutes. Using slotted spoon, transfer vegetables to processor. Add 1/4 cup cooking liquid. Puree vegetables until smooth. Return puree to pot. Stir in orange juice. Season to taste with salt and pepper. Chill. (Can be made 1 day ahead. Keep refrigerated. ) Sprinkle with chives.

Serves 6.


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