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Orange Roughy & Carrot Soup Recipe
|Orange roughy fillets||8 Ounce|
|Thinly sliced carrots||3 Cup (48 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄4 Teaspoon|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Canned ready to serve chicken broth||14 1⁄2 Ounce (1 Can)|
|Sliced green onion||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 640 Calories from Fat 244
% Daily Value*
Total Fat 27 g42.2%
Saturated Fat 4.5 g22.5%
Trans Fat 0 g
Cholesterol 40 mg
Sodium 2951.5 mg123%
Total Carbohydrates 60 g19.9%
Dietary Fiber 14.3 g57.3%
Sugars 32.4 g
Protein 40 g79.1%
Vitamin A 1554.4% Vitamin C 132.1%
Calcium 18.2% Iron 11.7%
*Based on a 2000 Calorie diet
Cover with plastic wrap.
Microwave at High for 3 to 4 minutes, or until fish flakes easily with fork, turning fillets over after half the cooking time.
In 2-quart casserole, combine margarine, carrots, chopped onion and ginger.
Microwave at High for 8 to 13 minutes, or until carrots are very tender, stirring every 2 minutes.
In food processor or blender, combine carrot mixture and orange juice.
Process until smooth.
Return mixture to 2-quart casserole.
Stir in broth and salt.
Cut orange roughy into bite-size pieces.
Stir into soup.
Microwave at High for 3 to 7 minutes, or until heated through, stirring gently every 2 minutes.
Sprinkle each serving with green onions.