You are here

Orange Roughy & Carrot Soup

Ingredients
  Orange roughy fillets 8 Ounce
  Margarine/Butter 2 Tablespoon
  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)
  Salt 3⁄4 Teaspoon
  Sliced green onion 1⁄4 Cup (4 tbs)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Microwaving
Ingredient: 
Fish
Interest: 
Healthy

Rate It

Your rating: None
4.008335
Average: 4 (18 votes)