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Carrot Potato Soup

Nutrition Information
Calories:	100
Total Fat:	0g
Saturated Fat:	0g
Trans Fat:	0g
Cholesterol:	0mg
Sodium:	55mg
Carbohydrates:	24g
Dietary Fiber:	3g
Sugars:	8g
Protein:	2g
Vitamin A:	5000iu (100%)
Vitamin C:	9mg (15%)
Calcium:	20mg (2%)
Iron:	0.4mg (2%)

Yield: 4. 1 cup per serving

2-1/2 cups water
2 cups chopped carrots
2 cups chopped peeled potatoes
1 cup chopped onion
2 cloves garlic
2 Tbsp orange juice concentrate - undiluted
1 Tbsp honey
1/4 tsp nutmeg
black pepper to taste

Place water, carrots, potatoes, onions, and garlic in a Dutch Oven or large soup pot. Bring to a boil and then reduce heat and simmer until vegetables are tender, about 15-20 minutes.
Using a hand blender, puree the soup. Or puree in blender or food processor - be careful since hot soup can really burn! Stir in remaining ingredients and return to pot. Reheat to serving temperature above 150 degrees. Note: This soup can be prepared in the microwave. Serve it as a delicious chilled soup in the summer.

Total Preparation & Cooking Time: 25 min. (5 Prep, 20 Cook)