Carrots, anyone?

I brought a recipe from home, and since I am otherwise occupied, I will put this up in lieu of pondering the universe today.

I demonstrated this for Relief Society once, and commented that you want to use good orange juice and good carrots for the best taste.  One of the younger sisters asked how you knew you had good carrots--the answer is that you sniff the ends, an d if they  don't smell sweet, they won't taste like much.

Hubby thinks I'm nuts, but I like the leftovers chilled just as much as I like the soup hot.

CREAM OF CARROT SOUP

1 medium onion, chopped

1 lb carrots, pared and sliced (about 3 ½ up to 4 cups)

3 Tbl. butter

2 cups water

1 tsp. salt

1/8 tsp. pepper

Dash of cloves

1 tsp. orange peel

¾ cups orange juice

½ cup sour cream, light is fine

Sauté onions and carrots in butter for 5 minutes.  Add water, salt, pepper.  Bring to boil.

Lower heat, cover, and simmer for 25 minutes or until carrots are tender.

Lift carrots and onions out with slotted spoon.  Place in blender, add 1 cup broth, and puree until smooth.

Return puree to broth in saucepan.  Add cloves, orange rind, and juice, and heat just till boiling.

Stir about ½ cup hot soup into sour c ream in small bowl.  Return to saucepan and blend in.  Do not boil.

Serve.   

Enjoy!