2 pound(s), chopped
1 large, chopped
reduced-sodium chicken broth
6 cup(s), or vegetable broth
2 tsp, grated
unsweetened orange juice
2 medium, thinly sliced diagonally
- Heat the oil in a large nonstick saucepan over medium heat. Add the carrots and onion and cook, partially covered, stirring occasionally, until the carrots and onion are softened, about 10 minutes. Stir in the cumin and cook about 1 minute.
- Stir in the broth; bring to a boil. Reduce the heat and simmer, uncovered, until the carrots are very tender, about 25 minutes.
- Remove the pan from the heat; let the mixture cool for a few minutes. Transfer the mixture in batches to a food processor or blender and puree. Return the soup to the pan. Stir in the orange zest, juice, and nutmeg; return to a simmer. Remove from the heat; stir in the scallions. Yields 1 1/3 cups per serving.