Orange Roughy & Carrot Soup Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| 8 oz. orange roughy fillets | ||
| Butter/Margarine | 2 Tablespoon | |
| Carrots | 3 Cup (16 tbs), thinly sliced | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Ground ginger | 1/4 Teaspoon | |
| Orange juice | 1/3 Cup (16 tbs) | |
| 1 can (14/2 oz.) ready-to-serve chicken broth | ||
| Salt | 3/4 Teaspoon | |
| Green onions | 1/4 Cup (16 tbs), sliced | |
Directions
Place orange roughy in 9-inch square baking dish.
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.
Set aside.
In 2-quart casserole, combine margarine, carrots, chopped onion and ginger.
Cover.
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.
Cover.
Microwave at High for 3 to 7 minutes, or until heated through, stirring gently every 2 minutes.
Sprinkle each serving with green onions.
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.
Set aside.
In 2-quart casserole, combine margarine, carrots, chopped onion and ginger.
Cover.
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.
Cover.
Microwave at High for 3 to 7 minutes, or until heated through, stirring gently every 2 minutes.
Sprinkle each serving with green onions.
Chef
