You are here

Sunny Cove Citrus Orange And Carrot Soup

Ingredients
  Butter 4 Tablespoon
  Chopped yellow onions 2 Cup (32 tbs)
  Carrots 2 Pound, peeled and chopped
  Chicken stock 4 Cup (64 tbs)
  Freshly squeezed orange juice 1 Cup (16 tbs) (Sunny Cove)
  Freshly grated orange peel 1 Tablespoon (Sunny Cove)
  Sour cream 4 Tablespoon
  Grated nutmeg 1 Teaspoon
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.

Recipe Summary

Cuisine: 
Fusion
Course: 
Side Dish
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Citrus

Rate It

Your rating: None
4.358825
Average: 4.4 (17 votes)

Nutrition Rank

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

0 Comments

Sunny Cove Citrus Orange And Carrot Soup Recipe