Carrot Soup - cooking recipe

Ingredients

1 garlic clove, minced
1 medium onion, chopped
1/4 c. orange juice
1/2 lb. carrots, peeled and cut into 1/2 inch slices
1 medium potato, peeled and cut into 1/2 inch slices
1/2 c. heavy cream
2 c. chicken broth
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
1/8 tsp. nutmeg
1/4 c. chopped chives plus 24 (2 inch) pieces of chive tops for garnish

Preparation

In a 2-quart microwave proof casserole, combine the garlic, onion, orange juice, carrots and potatoes.
Cover tightly; cook on High for 7 minutes or until tender, stirring only once.
Puree in food processor or blender; pour the cream into the bowl of processor and continue processing until smooth.
Return to casserole dish; add broth, black pepper, cayenne, nutmeg and chives.
Stir well and chill for at least 1 hour or up to 4 days. To serve, divide soup among 4 bowls.
Arrange 3 pieces of chive tops on top of each bowl of soup.
Serve.