I always look forward to our pot lucks at the end of our Food for Life series. This fabulous tasting soup, loaded with beta-carotene and vitamin C, was a big hit. You won't have any leftovers!!
1/4 cup veggie broth
2 pounds carrots, chopped
1 large onion, chopped
1 tsp ground cumin
6 cups vegetable broth, low-sodium
2 tsps orange zest, grated
1/2 cup unsweetened orange juice
1/4 tsp ground nutmeg
2 medium uncooked scallions, thinly sliced diagonally
Heat the vegetable broth in soup pot over medium heat. Add the carrots and onion, and cook, partially covered, until the carrots and onion are softened, about 10-12 minutes. Stir in the ground cumin and cook for another minute, stirring well.
Stir in the vegetable broth, and bring to a boil. Quickly reduce the heat and simmer, uncovered, until the carrots are tender, about 25 minutes.
Once done, remove the pot from the heat and let cool for a few minutes. When cool, puree the mixture in batches in a blender or food processor. Return the soup to the pot. Stir in the orange zest, the orange juice, and the nutmeg. Bring to a simmer. Remove from the heat and stir in the scallions.
I dare you to have just one bowl!!