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“A delicious cold soup that is delicately seasoned. From my old magazine recipe collection. Needs to chill for several hours before serving.”

Ingredients Nutrition

  • 1 lb carrot, scraped and chopped
  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 2 (13 3/4 ounce) cans chicken broth
  • 1 bay leaf
  • 12 cup orange juice
  • 12-1 cup light cream (half and half)
  • salt and pepper (to taste)


  1. In a large saucepan, melt the butter and saute the carrots and onion for 5 minutes, until they are softened but not brown.
  2. Add broth and bay leaf, bring to a boil, reduce heat and simmer 20 to 30 minutes, until carrots are tender.
  3. Let cool then remove bay leaf. Puree in blender until smooth.
  4. Stir in orange juice and chill.
  5. To serve, stir in cream and season to taste with salt and pepper. Serve with a few pieces finely chopped parsley in the center of the bowl.
  6. Pretty and delicious!

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