Royal Carrot Soup

Grapefruit juice is the secret ingredient in this velvet-smooth soup. Serve this vivid orange, cumin-scented soup as a first course with a white swirl of sour cream.

Recipe Ingredients:

3 cups chicken broth
2 cups grapefruit juice
8 carrots, peeled and sliced
1 onion, diced
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup light sour cream

Cooking Directions:

1. In a large saucepan, combine chicken broth, grapefruit juice, carrots, onion, cumin, cinnamon and salt. Bring to a boil, reduce heat, and simmer for 25 minutes or until carrots are tender.
2. Remove from heat; let it cool down before putting in blender.
3. Purée in a blender or food processor then return to saucepan; heat thoroughly. Serve with a dollop of sour cream on top.

Makes 6 servings.