Instructions: 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.

Fruit;

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