Carrot and Orange Soup

Bluegrass Winners, p. 126

1 ¼ pounds carrots, scraped and sliced

1 medium onion, diced

3 ½ cups orange juice

1 ½ cups strong chicken broth

¼ teaspoon cinnamon

¼ teaspoon mace

¼ teaspoon nutmeg

Pepper to taste

1 cup sour cream

Fancy colorful carrots! (Don't worry; the soup still came out orange.)

Combine carrots, onion, orange juice and chicken broth in a saucepan; simmer until vegetables are tender. 

Golden food just looks more delicious, doesn't it?

Add cinnamon, mace, nutmeg and pepper. Pour mixture into a blender container and puree until smooth. Chill well; fold in sour cream.

Done! 

My Rating: 4/5 "Fruity soups are pretty great, aren't they? This one in particular has a refreshing crispness to it made all the more awesome by the sweet undertones from the juice. We actually tried this warm at first because my husband (for some reason) takes a very strong stance against cold soups. But we tried the leftovers chilled and the soup was much, much better that way. Enjoy this refreshing treat!"