Ingredients

8 Each Whole Large Carrots, Peeled And Sliced
1.5 C Low Sodium Chicken Broth (vegetable Stock For Vegan)
2 Each Garlic Cloves, Pressed Or Minced
1/4 Each Orange, Zested And Juiced
1/4 C Plant Based Cooking Creme Naturally Flavored
1/2 C Water
1/4 tsp. Nutmeg
Salt And Pepper, To Taste
Fresh Basil Or Other Herbs, As Desired

Directions

1
 Combine Plant Based Cooking Creme Naturally Flavored and water. Set aside.
2
 Simmer carrots with chicken broth, garlic and orange zest for 20 minutes or until tender.
3
 Remove from heat.
4
 In a blender, blend carrots and broth until smooth.
5
 Add in Plant Based Cooking Creme Naturally Flavored mixture and orange juice, stirring to combine.
6
 Add nutmeg, salt and pepper to taste.
7
 Pour back into pan and heat soup until just warm.
8
 Serve in bowls, and garnish as desired.
1 quart; approx. 4