Instructions: In a saucepan, add two cups of orange juice, a thinly sliced onion, a sliced garlic clove, 1/3 to 2/3 cup chopped, dried apricots (to taste), three peeled and chopped carrots and a bay leaf (or two). Bring the mixture to a boil and simmer until the carrots and apricots are very soft

(about 40 minutes). Remove bay leaves.

In a blender, process the low-fat cottage cheese and half the milk. Add the carrot mixture and puree, adding the rest of the milk. Return the soup to the pan and warm it throughly without boiling.

service. Please cite the AICR when sharing these recipes.

AICRs Notes: Bright orange foods are often a good source of beta carotene, one of the carotenoids linked with lower risk for many types of cancer. Carrot-apricot soup dazzles the eyes and the tastebuds. Orig recipe pureed 1/3 cup each lowfat cottage cheese, evaporated skim milk; and did not the thin soup.

Orig recipe pureed 1/3 cup each lowfat cottage cheese, evaporated skim milk; and did not the thin soup.

NOTES : Vibrant flavor. Too sweet for us using 2/3 cups apricot; changed recipe to 1/3 to 2/3 cup, to taste. I also doubled the milk and used regular 1%. Served with surimi-crab salad spread on your choice of roll or bread. Could use leftover soup as a sauce for pot stickers or vegetarian eggrolls.

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