Carrot Soup

In a 2-quart microwave proof casserole, combine the garlic, onion, orange juice, carrots and potatoes.

Cover tightly; cook on High for 7 minutes or until tender, stirring only once.

Purée in food processor or blender; pour the cream into the bowl of processor and continue processing until smooth.

Return to casserole dish; add broth, black pepper, cayenne, nutmeg and chives.

Stir well and chill for at least 1 hour or up to 4 days. To serve, divide soup among 4 bowls.

Arrange 3 pieces of chive tops on top of each bowl of soup.

Serve.