Minted Orange Carrot Soup

Ingredients:

•	2 tablespoons Crisco® Puritan® Canola Oil with Omega-3 DHA
•	1 cup chopped yellow onion
•	2 pounds baby cut carrots
•	2 (14 oz.) cans fat free vegetable broth
•	3/4 cup water
•	3/4 cup Smucker's® Low Sugar™ Reduced Sugar Sweet Orange Marmalade
•	1 1/2 tablespoons minced fresh mint leaves
•	Mint sprig for garnish, if desired

1	SAUTE onion in oil in 4-quart saucepan until softened. Add carrots and broth; bring to a boil. Reduce to a simmer. Cook until carrots are fork tender. Cool mixture 5 minutes.
2	PUREE soup in blender in four separate batches, adding some of the water to each batch; process until smooth. Return pureed soup to pan. Stir in marmalade until melted. Chill.
3	To serve: STIR in mint just before serving. Serve chilled with a sprig of mint for garnish, if desired.