|Carrots||8 Ounce (250 Gram)|
|Water||3⁄4 Cup (12 tbs)|
|Orange juice||1 Tablespoon|
Place peeled and roughly chopped carrots in pan with water, crumbled stock cube and salt, bring to boil, reduce heat, simmer covered 10 minutes or until carrots are tender, cool slightly.
Place carrot mixture in blender, blend on medium speed until mixture is smooth.
Pour mixture into pan, add orange juice and nutmeg, stir over low heat until heated through, add salt and pepper.