900 ml SELECTED VARIETIES
Sauté carrots and garlic in butter for 1 minute.
Add chicken broth and bring to a boil.
Cover and simmer for 20 minutes or until vegetables are tender.
Pour into the blender jar and purée.
Add the tangerine juice and mix another 1 to 2 minutes.
Reheat the soup. Salt and pepper.
Garnish with tangerine rind shredded carrots.
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