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Carrot and Orange Soup

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Ingredients
  Carrots 1 3⁄4 Pound, sliced
  Onion 1 , chopped
  Celery stick 2 , chopped
  Chicken stock/Vegetable stock 4 Cup (64 tbs)
  Bay leaf 1
  Cornstarch 1 Tablespoon
  Orange juice 1 Cup (16 tbs)
  Nutmeg 1 Pinch
  Ground black pepper To Taste
  Cream 1⁄4 Cup (4 tbs)
  Bay leaves 1 (For Garnish)
Directions

Place the carrots, celerv and onion in a pan with the stock and bav leaf.
Cover and simmer for 20 minutes until tender.
Puree the vegetables in a blender or through a sieve.
Blend the cornstarch with a little of the stock and return it to the saucepan with the pureed vegetables, orange rind and juice and nutmeg.
Season to taste.
Bring to the boil and simmer for 3 minutes, stirring.
Pour soup into a serving bowl and decorate with a swirl of cream.
Garnish with bay leaves.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Carrot
Interest: 
Gourmet, Healthy

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Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1132 Calories from Fat 152

% Daily Value*

Total Fat 17 g25.7%

Saturated Fat 5.8 g29%

Trans Fat 0 g

Cholesterol 32.9 mg11%

Sodium 2101.2 mg87.5%

Total Carbohydrates 212 g70.8%

Dietary Fiber 27.4 g109.6%

Sugars 101.5 g

Protein 38 g75.5%

Vitamin A 2674.4% Vitamin C 310.9%

Calcium 52.7% Iron 36.6%

*Based on a 2000 Calorie diet

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Carrot And Orange Soup Recipe