Easy Carrot Soup
Serve HOT or COLD!
On a hot summer's night you don't have to cook this. But warmed up on a wintry afternoon...well, it's "Heaven on a Bun"! (no bun intended!)
1 pound baby carrots
2 cans nonfat chicken broth
1/2 teaspoon salt
1/4 cup orange juice
1/2 tsp ground nutmeg
2 sprigs fresh thyme
1/8 teaspoon pepper
Reduced-fat sour cream, for garnish
Place carrots and 1 tablespoon water in microwave-safe pie plate.
Cover with plastic wrap; vent 1 corner.
Microwave on high power for 10 minutes.
Transfer carrots to blender.
Add chicken broth, salt, ginger and pepper.
Blend until smooth.
Serve warm or cold with dollop of reduced-fat sour cream on each serving.