1/4 cup orange juice
1 pound carrots
1 1/2 cup low sodium corn
1 1/2 cup low sodium green beans
1 1/2 cup low sodium peas
1 large onion, chopped
3 stalks of celery, chopped
1 teaspoon parsley
1 teaspoon basil
1/4 teaspoon chili powder
pepper
Chop up carrots into small cubes, placing them in medium size stew pot on low heat, after wetting bottom of pot. Let carrots brew for about 5 minuets. Pour in orange juice and vegetables. Bring to a boil. Lower heat, add spices and cover. Cook for 20 minutes or until carrots are tender. Let cool. Puree soup in blender, then reheat. Serve with a dab of vegan sour cream and garnish with parsley. Serves 6.
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