Sunny Cove Citrus Orange And Carrot Soup Recipe

Sunny Cove Citrus Orange And Carrot Soup picture

Summary

CuisineCourse
MethodDish
VegetarianMain Ingredient

Ingredients

 Butter4 Tablespoon
 Chopped yellow onions2 Cup (32 tbs)
 Carrots2 Pound, peeled and chopped
 Chicken stock4 Cup (64 tbs)
 Freshly squeezed orange juice1 Cup (16 tbs) (Sunny Cove)
 Freshly grated orange peel1 Tablespoon (Sunny Cove)
 Sour cream4 Tablespoon
 Grated nutmeg1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1564 Calories from Fat 669

% Daily Value*

Total Fat 76 g117%

Saturated Fat 42.4 g212.2%

Trans Fat 0 g

Cholesterol 189 mg63%

Sodium 2070.2 mg86.3%

Total Carbohydrates 194 g64.6%

Dietary Fiber 35 g140%

Sugars 84.2 g

Protein 38 g75.1%

Vitamin A 3071.9% Vitamin C 187.6%

Calcium 44.7% Iron 29.9%

*Based on a 2000 Calorie diet

Directions

1. Melt butter in a pot, add onions, cover and cook over low heat for 25 minutes, or until tender. Add carrots and stock. Bring to a boil, reduce heat, cover and simmer until carrots are very tender, about 30 minutes.
2. Cool slightly and strain, retaining stock. Pour solids into a food processor and puree. Add 1 cup of the reserved stock and process until smooth.
3. Return the puree to the pot; add orange juice and additional stock (2-3 cups) if needed to reach desired consistency.
4. Season with salt and pepper to taste and grated orange peel.
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