Heat olive oil in large saucepan over medium heat. Add carrots and onions and saute 4 minutes. Add thyme, brown sugar and nutmeg; sauté until vegetables are tender, about 6 minutes. Add chicken broth. Cover pot; simmer until carrots are very soft, about 25 minutes. Using slotted spoon, transfer vegetables to processor. Add 1/4 cup cooking liquid. Puree vegetables until smooth. Return puree to pot. Stir in orange juice. Season to taste with salt and pepper. Chill. (Can be made 1 day ahead. Keep refrigerated.) Sprinkle with chives. Serves 6. Bon Appetit August 1995 Per serving: 1018 Calories (kcal); 83g Total Fat; (70% calories from fat); 8g Protein; 69g Carbohydrate; 0mg Cholesterol; 136mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 11 1/2 Vegetable; 1/2 Fruit; 16 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1040g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 199 (64%)|
|Amt Per Serving||% DV|
|Total Fat 22.1g||29 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 15.3g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 1420mg||49 %|
|Potassium 1018.9mg||27 %|
|Total Carbohydrate 17.7g||5 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 12.3g|
|Protein 11.3g||16 %|
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Calories per serving: 311
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