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Iced Carrot And Orange Soup Recipe
|Butter||1 Ounce (25 Gram)|
|Onion||1 Large, thinly sliced|
|Chicken stock||1 1⁄2 Pint (900 Milliliter)|
|Fresh orange juice||1 Pint (600 Milliliter)|
|Chives||2 Tablespoon, freshly chopped|
|Black pepper||To Taste|
|Grated nutmeg||1 Pinch|
|Ground all spice||1 Pinch|
|Carrots||1 Pound, scraped and cut into 2.5 cm, 1 inch pieces (500 Gram)|
Serving size: Complete recipe
Calories 1213 Calories from Fat 300
% Daily Value*
Total Fat 34 g52.3%
Saturated Fat 17.5 g87.4%
Trans Fat 0 g
Cholesterol 82.6 mg
Sodium 1758.2 mg73.3%
Total Carbohydrates 199 g66.5%
Dietary Fiber 21.5 g85.9%
Sugars 91.9 g
Protein 33 g65.6%
Vitamin A 1560.7% Vitamin C 235.3%
Calcium 30.4% Iron 38.8%
*Based on a 2000 Calorie diet
Add the onion and fry until it is soft but not brown.
Remove from the heat and stir in the flour.
Gradually stir in the stock, then the orange juice.
Return to the heat and simmer, stirring, until thickened and smooth.
Stir in the chives, salt and pepper to taste, the nutmeg, allspice and carrots.
Cover and simmer for 1 hour, stirring occasionally.
Allow to cool.
Puree the soup in an electric blender or foodmill, or push through a sieve.
Chill for at least 2 hours before serving: