Carrot/Orange Soup

Today is the start of Soup Week! I will be posting a soup a day. It's going to be soup-er! This is one of my favorite soups. It's tangy and delicious; also full of vitamin C.

Makes 4-6 servings

Ingredients:

1 1/2 lbs carrots

4 cloves of garlic

1 orange

1/2 cup of lemon juice

1 1/4 cups of water

1 1/4 cups of orange juice

1 tbsp nutmeg

1 1/2 cups of light cream

Directions:

1. Peel and cut the carrots. Grate the zest of the orange (the skin). Peel the garlic. 

2. Put carrots, zest, garlic, orange juice, water, and lemon juice in a saucepan. Cover and let it simmer for about 20 minutes. Make sure the carrots are soft.

3. Let the soup cool. Pour into a blender and add the nutmeg. Puree the soup until smooth. 

4. Pour the soup back into the saucepan.  Stir the cream into the soup. Let it heat back up, but not boil. 

5. Enjoy!