Chilled Carrot Soup with Garden Herbs

• 6 tablespoons olive oil
• 5 large carrots, thinly sliced
• 2 1/2 cups thinly sliced onions
• 1 teaspoon dried thyme
• 1 teaspoon golden brown sugar
• 1/2 teaspoon ground nutmeg
• 4 cups canned chicken broth
• 1/4 cup orange juice
• Chopped fresh chives

1. Heat olive oil in large saucepan over medium heat.
2. Add carrots and onions and saute 4 minutes.
3. Add thyme, brown sugar and nutmeg; saut e until vegetables are tender, about 6 minutes.
4. Add chicken broth.
5. Cover pot; simmer until carrots are very soft, about 25 minutes.
6. Using slotted spoon, transfer vegetables to processor.
7. Add 1/4 cup cooking liquid.
8. Puree vegetables until smooth.
9. Return puree to pot.
10. Stir in orange juice.
11. Season to taste with salt and pepper.
12. Chill.
13. (Can be made 1 day ahead.
14. Keep refrigerated.)
15. Sprinkle with chives.

olive oil, carrots, onions, thyme, golden brown sugar, ground nutmeg, chicken broth, orange juice, fresh chives

Taken from www.epicurious.com/recipes/food/views/chilled-carrot-soup-with-garden-herbs-597 (may not work)