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Tangerine Carrot Soup (D/M/P, TNT)
Source: Canadian Living Magazine's Best Light Cooking
Serves: 6

1 tbsp. butter or vegetable oil (15ml)
4 cups sliced carrots (1L)
1 onion, sliced
3 cups chicken (or vegetable, or vegetarian chicken if you want to make it pareve) (750ml)
1 cup tangerine or orange juice (250 ml)
1 tbsp. lemon juice (15ml)
1/4 tsp. hot pepper sauce (1 ml)
Salt to taste
1/4 cup plain yogurt or light sour cream (50ml) (optional)
1 tbsp. chopped fresh mint or parsley (15ml)

In large heavy saucepan, melt butter over low heat; cook carrots and onion, covered and stirring twice, for 10 minutes.

Add stock and bring to boil; reduce heat, cover and simmer for about 30 minutes or until carrots are tender.

Transfer, in batches if necessary, to food processor or blender. Puree until smooth. Return to pan, stir in tangerine and lemon juices, hot pepper sauce, and salt to taste. If serving hot, heat through. If serving cold, cover and refrigerate for up to two days.

To serve, swirl a little yogurt into each bowl. Garnish with mint or parsley.

Poster's Notes:
This can be served hot or cold. A little ginger or nutmeg added while heating up would also go nicely.

Posted by Shayla Goldstein

Nutritional Info Per Serving: 102 calories, 3g fat, 466mg sodium (less if using low sodium stock), 4g protein, 15g carbohydrate, 6mg cholesterol