Carrot Potato Soup

Instructions

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.