• 3/4 lb. carrots, peeled and cut into thick slices
• 1-1/2 cups orange juice
• 1 cup apricot nectar
• 1/4 cup lemon juice

Place carrots in a steamer basket over boiling water. Cover saucepan and steam 15 minutes or until carrots are very tender. Transfer carrots to a blender. Add remaining ingredients and purée. Serve soup chilled or at room temperature.

Per serving: calories 111, fat 0.8g, 6% calories from fat, cholesterol 0mg, protein 2.0g, carbohydrates 27.0g, fiber 3.6g, sugar 22.5g, sodium 53mg, diet points 2.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.4, Fruit: 1.4, Bread: 0.0, Lean meat: 0.0, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 0.0

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