Carrot & orange soup with a side of Sunflower Dinner Muffins

Carrot and Orange Soup
This is a very healthy Vegetarian Meal and it is quite delicious! The soup also has fresh thyme which is an herb with many great benefits! These Dinner muffins work well with this soup too. While you are waiting for the soup to cool down before processing make your muffins and they will be out just in time for the soup!


Serves 4
Ingredients:
1 lb Carrots
1/8 cup olive oil
½ cup orange juice
4-5 cups vegetable stock
1 small onion, roughly chopped
3-4 teaspoons chopped fresh thyme or 1 tsp dried
Salt and Pepper
Sour Cream and nutmeg, for serving

Procedure:
1. Peel and Slice carrots.
2. Place carrots and oil in a large heavy based pan and cook over medium heat for 10 minutes, stirring occasionally.
3. Add the orange juice, stock, and onion, Bring to boil.
4. Add thyme, salt, and pepper, reduce heat and cover.
5. Cook for 20 minutes or until carrots are tender, allow to cool.
6. Process the mixture in batches in a food processor or blender until smooth.
7. Return soup to pot and reheat.
8. Serve in bowls and top each with a dollop of sour cream sprinkled with nutmeg. Garnish with a small sprig of thyme.

Sunflower Dinner Muffins

Wet Ingredients:
1 egg
¼ cup vegetable oil
¼ cup brown sugar (firmly packed)
1 cup milk
Dry Ingredients:
1 cup sifted white flour
1 cup unsifted whole wheat flour
1 tablespoon baking powder
½ teaspoon salt
½ cup sunflower seeds

Procedure:
1. Beat wet ingredients together until well mixed
2. Combine dry ingredients in a large bowl and make a well in the center
3. Pour wet ingredients into the well and stir gently until ingredients are just moistened
4. Fill well greased muffin cups 2/3 full with batter
5. Bake at 375 degrees for about 25 minutes or until tops are rounded and lightly brown.
6. Serve at once