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Carrot-Potato Soup

2 1/2 cups water
2 cups chopped carrots
2 cups finely chopped peeled russet potatoes
1 cup chopped onions
3 cloves garlic, minced
2 Tbs orange juice concentrate
1 Tbs honey
1/2 tsp salt
1/4 tsp ground nutmeg
Black pepper to taste
Finely chopped parsley (optional)

In 4quart stock pot, combine water, carrots, potatoes, onions, and
garlic. Bring to a boil over med-high heat. Reduce heat to low.
Cover and simmer for 15-20 minutes, or until vegetables are tender.

Let vegetable mixture cool slightly. Process mixture in a foor
processor or blender until smooth. Stir in remaining ingredients
except the parsley. Return to stock pot and warm over medium heat
if necessary. Garnish with parsley.

A Braun hand mixer (or equiv) works great to blend vegetables in
stock pot. A lot less mess too!

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