Moroccan Carrot Soup

2 lbs. carrots, peeeled, cut into 1-inch pieces
2 C orange juice
1/2 - large lemon, juice of (about 2 T)
1/2 t sugar
0 - pinch of cardamom
0 - pinch of ground ginger
0 - chopped fresh parsley
0 - chopped, toasted pistachio nuts

In a food processor, process half the carrots until finely chopped. Add the remaining carrots and process until all is pureed. Add the orange juice, lemon juice, sugar, and cardamom; process until thoroughly blended. Cover and refrigerate for at least one hour and serve chilled, garnished with the parsley or toasted pistachios, if desired.

From Mediterranean Vegan Kitchen