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Carrot And Orange Soup Recipe
|Unsalted butter||4 Tablespoon|
|Chopped yellow onions||2 Cup (32 tbs)|
|Carrots||12 Large, peeled and chopped|
|Chicken stock||4 Cup (64 tbs)|
|Orange juice||1 Cup (16 tbs)|
|Ground black pepper||To Taste|
|Grated orange zest||1 Tablespoon|
Serving size: Complete recipe
Calories 1453 Calories from Fat 553
% Daily Value*
Total Fat 63 g96.6%
Saturated Fat 34.3 g171.5%
Trans Fat 0 g
Cholesterol 157.8 mg
Sodium 2382.7 mg99.3%
Total Carbohydrates 196 g65.2%
Dietary Fiber 36.3 g145.1%
Sugars 77 g
Protein 38 g76.1%
Vitamin A 2928.4% Vitamin C 329.2%
Calcium 38.4% Iron 30.7%
*Based on a 2000 Calorie diet
Cover; cook over low heat until tender and lightly coloured, about 25 minutes.
Add carrots and stock; bring to a boil.
Cover; simmer until carrots are very tender, about 30 minutes.
Pour soup through a strainer and transfer the solids to a food processor or blender.
Add 1 cup of the cooking stock and process until smooth.
Return the puree to the saucepan and add the orange juice and 2 to 3 cups of additional stock, until soup is of desired consistency.
Season to taste with salt and pepper; add orange zest.
Simmer until heated through.