Jeannie’s Cream of Carrot Soup

1 med. chopped onion

1 lb. carrots, pared and sliced

½ stick butter

1 c. water

1 c. chicken broth

1 tsp. salt

1/8 tsp. pepper

1 sprig of thyme leaves

Dash ground cloves

1/4 c. orange juice

1/2 c. sour cream

1. Saute onion, carrots, butter in large pan for 5 minutes.

2. Add water, broth, salt, pepper, and thyme; bring to boil, lower heat, cover.

3. Simmer 25 minutes or until vegetables are tender. Strain vegetables into blender with 1 cup liquid. Puree until smooth. Save the liquid.

4. Return puree to the broth. Add cloves, orange juice. Heat to boil. Stir 1/2 cup hot soup into the sour cream in small bowl.

5. Return to pot and blend. DO NOT boil after adding cream.

6. Remove from heat. Serve hot or cold..