Preparation

• 1 Heat olive oil in a medium saucepan over medium-high heat.2 Stir in carrots and cook for 3-5 minutes until lightly browned.3 Add garlic, coriander and cayenne and continue cooking for 1 more minute.4 Pour in chicken broth and orange juice and bring to a boil.5 Cover and simmer over low heat for 25-30 minutes until carrots are completely tender.6 Remove from heat and allow to cool slightly.7 Then puree with an emersion blender until smooth.8 Stir in California Ripe Olives and reheat before serving.
• Source: California Olive