Chilled Orange-Carrot Soup
3 Tbs. margarine or butter
1 lb. (4 cups) thinly sliced carrots
1/2 cup sliced onions
1 tsp. sugar
1/4 tsp. ginger
3 cups chicken broth
1-1/2 cups orange juice
Salt and white pepper
Orange slices
Grated raw carrot
Chopped fresh mint

In large saucepan, melt margarine. Add carrots, onions, sugar and
ginger; saute until tender. Stir in 2 cups chicken broth; cover and
simmer until carrots are tender, about 30 to 40 minutes. Pour mixture
into blender or food processor and blend until fairly smooth. Return
to saucepan and stir in remaining broth and orange juice. Season to
taste with salt and pepper. Chill. Top each serving with an orange
slice, grated carrot and mint.

-Pillsbury Classics Cookbook, Summer 1982