Ingredients:
1 (medium) onion, chopped
2 tablespoons corn oil
4 cups cooked carrots, mashed
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt (optional)
2 cups skim milk
1/2 cup orange juice
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Directions: Saute onion in oil in 2 quart sauce pan. Add carrots, cinnamon, nutmeg, salt (optional) and milk. Stir well. Heat slowly to boiling. Allow to cool slightly (10 to 15 minutes). Add orange juice. Stir. Serve immediately. Makes 4 servings.
Notes: If soup is too thick, thin with small amount of warm water.
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