Ingredients

• 8-10 lg. Carrots (500 g)
• 1/2 stick Butter
• 3/4 cup Orange juice
• 1 Quart Water with Veggie Bullion
• 1 Onion (finely chopped)
• 1 Tbs. Thyme
• Salt and Pepper
• Sour Cram and Nutmeg for serving

Description

Peal the carrots cut into small pieces and lightly sauté for 10 min.

Add the orange juice, chopped onion, and veggie. Bullion liquid. Bring to a boil and then cut down to simmer. Add thyme, salt and pepper cook and allow to cool. Puree and re-warm. Just before serving, pour into a soup tureen and add sour cream and nutmeg.