Cold Carrot Soup

1. 1

   In large saucepan or Dutch oven, saute vegetables in oil until onions are clear but not browned.

2. 2

   Add broth and bring to boil.

3. 3

   Reduce heat, cover and simmer until carrots are tender. Remove from heat and puree in blender.

4. 4

   Cool.

5. 5

   Add orange juice and chill.

6. 6

   Just before serving, add milk and seasoning.

7. 7

   (Serves 4-6.)

No additional tips available.