- 6 tablespoons olive oil
- 5 large carrots, thinly sliced
- 2 1/2 cups thinly sliced onions
- 1 teaspoon dried thyme
- 1 teaspoon golden brown sugar
- 1/2 teaspoon ground nutmeg
- 4 cups canned chicken broth
- 1/4 cup orange juice
- Chopped fresh chives
- Heat olive oil in large saucepan over medium heat. Add carrots and onions and sauté 4 minutes. Add thyme, brown sugar and nutmeg; saut é until vegetables are tender, about 6 minutes. Add chicken broth. Cover pot; simmer until carrots are very soft, about 25 minutes. Using slotted spoon, transfer vegetables to processor. Add 1/4 cup cooking liquid. Puree vegetables until smooth. Return puree to pot. Stir in orange juice. Season to taste with salt and pepper. Chill. (Can be made 1 day ahead. Keep refrigerated.) Sprinkle with chives.