Carrot and Orange Soup
|Butter||1 Ounce (30 Gram)|
|Carrots||1 Pound, sliced (500 Gram)|
|Onion||1 , chopped|
|Chicken stock||4 Cup (64 tbs)|
|Orange rind||1 Tablespoon, grated|
|Orange juice||4 Cup (64 tbs)|
|Cream||2⁄3 Cup (10.67 tbs)|
Melt the butter in a pan, add the carrots and onion and cook for 10 minutes, without browning.
Add the stock, sugar, and salt and pepper to taste.
Bring to the boil, cover and simmer for 30 minutes or until the carrots are tender.
Sieve or work in an electric blender until smooth.
Pour into a soup tureen and stir in the orange rind and juice.
Leave to cool, then chill for several hours.
Just before serving, stir in the cream.
Serving size: Complete recipe
Calories 1821 Calories from Fat 393
% Daily Value*
Total Fat 43 g66.5%
Saturated Fat 23.6 g117.8%
Trans Fat 0 g
Cholesterol 100.7 mg33.6%
Sodium 2384.8 mg99.4%
Total Carbohydrates 318 g106%
Dietary Fiber 18.6 g74.5%
Sugars 181.1 g
Protein 43 g85.6%
Vitamin A 1576.7% Vitamin C 925.4%
Calcium 67.8% Iron 32.1%
*Based on a 2000 Calorie diet