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Carrot Soup

2 carrots, sliced
1 sm. onion, chopped
1 clove garlic, minced
1 c. orange juice
1 chicken bouillon cube
1 tsp. low salt chicken bouillon
Freshly ground pepper

Combine all ingredients in saucepan and cook until carrots and onion are tender. Cool. Put in blender and puree. Serve hot or cold.

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