Carrot Olive Soup

• 1 Tbsp. olive oil
• 1 lb. carrots, peeled and roughly chopped
• 1 tbsp. minced garlic
• 1 1/2 tsp. ground coriander
• 1/8 tsp. cayenne pepper
• 1 qt. chicken broth
• 3 tbsp. fresh orange juice
• 3/4 cup California Ripe Olives, halved

Preparation

1 Heat olive oil in a medium saucepan over medium-high heat.
2 Stir in carrots and cook for 3-5 minutes until lightly browned.
3 Add garlic, coriander and cayenne and continue cooking for 1 more minute.
4 Pour in chicken broth and orange juice and bring to a boil.
5 Cover and simmer over low heat for 25-30 minutes until carrots are completely tender.
6 Remove from heat and allow to cool slightly.
7 Then puree with an emersion blender until smooth.
8 Stir in California Ripe Olives and reheat before serving.

Source: California Olive