Allison Levy
Serves 4 | Serving Size: 1 cup
Total Time: 45 min | Prep: 15 min | Cook: 30 min
Total Time: 45 min | Prep: 15 min | Cook: 30 min
This versatile soup is delicious hot or cold.
Ingredients:
2-1/2 cups water
2 cups chopped carrots
2 cups chopped and peeled potatoes
1 cup chopped onion
2 cloves garlic
2 tablespoons orange juice concentrate-undiluted
1 tablespoon honey
1/4 teaspoon nutmeg
Black pepper to taste
Directions:
Place water, carrots, potatoes, onions, and garlic in a Dutch Oven or large soup pot. Bring to a boil and then reduce heat and simmer until vegetables are tender, about 15-20 minutes.Using a hand held blender, blender, or food processor purée the soup – be careful since hot soup can really burn!
Place water, carrots, potatoes, onions, and garlic in a Dutch Oven or large soup pot. Bring to a boil and then reduce heat and simmer until vegetables are tender, about 15-20 minutes.Using a hand held blender, blender, or food processor purée the soup – be careful since hot soup can really burn!
Stir in the remaining ingredients and return to pot. Reheat to serving temperature above 150°F.
Chef’s Tips:
This soup can be prepared in the microwave.You can also serve it as a delicious chilled soup in the summer.
This soup can be prepared in the microwave.You can also serve it as a delicious chilled soup in the summer.
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