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Entertaining with Bluegrass Winners
Makes 6 To 8 Cups


• 1 large onion, chopped
• 1 tablespoon olive oil
• 3 cups chicken broth
• 1 1/2 cups water
• 1 1/2 pounds of carrots, peeled and sliced
• 1 1/2 teaspoons salt
• 1 tart apple, peeled, cored, and chopped
• 1 tablespoon chopped fresh ginger
• 1/4 cup fresh orange juice
• Sour cream and snipped chives for garnish

• Saute onion in olive oil until soft (do not brown) in a 3-4-quart stockpot.

• Add all remaining ingredients except orange juice and bring to boil. Turn heat down, partially cover/ and simmer until vegetables are very tender, about 30 minutes. Cool slightly.

• Puree soup in food processor or blender in small batches so it does not splatter.

• Pour into large container and add orange juice, mixing well. Chill and adjust salt. Chilled soup often needs more salt.

To serve: Ladle soup into bowls; top with a dollop of sour cream and snipped chives.

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