Carrot Soup Cups

Flavors of orange and dill complement the carrots in this pretty layered first course.

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Yield: About 12 appetizer servings
Prep Time: 25 mins
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    2   pounds 
    carrots, peeled and chopped
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    1   cup 
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    1   teaspoon 
    finely shredded orange peel
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    1   tablespoon 
    snipped fresh dill
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    1/2  teaspoon 
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    1/4  teaspoon 
    ground white pepper
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    2 - 4   tablespoons 
    whipping cream or dairy sour cream
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    Chopped cooked beets or snipped fresh dill

Cook carrots, covered, in the 1 cup water in a medium saucepan for 15 to 20 minutes or until very tender. Cool slightly; transfer undrained carrots to a blender container or food processor bowl. Add orange peel, the 1 tablespoon dill, salt, and white pepper. Cover and blend or process until mixture is smooth.
Add additional water (about 2 cups) 1/2 cup at a time, blending or processing until mixture reaches desired soup consistency. Cover and chill 2 to 24 hours.
To serve, divide soup mixture in half. Return half to a saucepan and heat just until simmering. Remove from heat. Stir in cream. Divide hot soup among small cups, filling half full. Carefully spoon cold soup atop. Top with chopped beets or snipped fresh dill. Serve at once. Makes about 12 appetizer servings.
Nutrition information
Per Serving: cal. (kcal) 42, Fat, total (g) 1, chol. (mg) 3, sat. fat (g) 1, carb. (g) 8, fiber (g) 2, pro. (g) 1, vit. A (IU) 4761.84, vit. C (mg) 5.31, sodium (mg) 125, calcium (mg) 20.19, iron (mg) 0.36, Percent Daily Values are based on a 2,000 calorie diet
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