Carrot Potato Soup

• 2½ cups water
• 2 cups chopped carrots
• 2 cups chopped and peeled potatoes
• 1 cup chopped onion
• 2 cloves garlic
• 2 Tbsp. orange juice concentrate-undiluted
• 1 Tbsp. honey
• ¼ 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 held blender, blender or food processor puree the soup - be careful since hot soup can really burn! Stir in the remaining ingredients and return to pot. Reheat to serving temperature above 150°. Note: This soup can be prepared in the microwave. Serve it as a delicious chilled soup in the summer.

Makes 4 servings. Serving size: 1 cup 
 
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Nutritional analysis per serving:

Calories 100
Calories from Fat 0
Saturated Fat 0g
Total Fat 0g
Cholesterol 0mg
Sodium  55mg
Total Carbohydrate 24g
Dietary Fiber 3g
Protein 2g
 
Exchanges: 1 bread, 1 vegetable
Source: Food for Health Newsletter