Chilled Carrot Soup with Garden Herbs

1. 1

   Heat olive oil in large saucepan over medium heat.

2. 2

   Add carrots and onions and saute 4 minutes.

3. 3

   Add thyme, brown sugar and nutmeg; saut e until vegetables are tender, about 6 minutes.

4. 4

   Add chicken broth.

5. 5

   Cover pot; simmer until carrots are very soft, about 25 minutes.

6. 6

   Using slotted spoon, transfer vegetables to processor.

7. 7

   Add 1/4 cup cooking liquid.

8. 8

   Puree vegetables until smooth.

9. 9

   Return puree to pot.

10. 10

    Stir in orange juice.

11. 11

    Season to taste with salt and pepper.

12. 12

    Chill.

13. 13

    (Can be made 1 day ahead.

14. 14

    Keep refrigerated.)

15. 15

    Sprinkle with chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.