Spicy Carrot Soup

1 ½ lbs. carrots, peeled and cut in thin slices
2 Leeks, sliced and rinsed thoroughly
¼ butter
32 oz. chicken broth
1 cup Earth and Vine Provisions Key Lime Tangerine Marinade

In a large skillet, melt butter over low heat. Add carrots and leeks and saute’ covered for 15 minutes.

In a food processor, puree carrots and leeks with butter until smooth, adding a small amount of chicken broth as needed. Return pureed carrots to large sauce pan and add remainder of chicken broth and Key Lime Tangerine Marinade.

Heat until hot, but not boiling. Serve warm or cold.

Serves 6.