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Iced Carrot and Orange Soup

Western.Chefs's picture
Ingredients
  Carrots 1 Pound
  New carrots 1 Pound (450 Grams)
  Onion 1
  Butter 1 Ounce (25 Grams)
  Chicken stock 1 1⁄2 Pint (Scant 1 Liter)
  Salt To Taste
  Sugar 1 Teaspoon (Leveled)
  Orange juice 2 Cup (32 tbs)
  Oranges 4 , juice extracted
  Single cream 1⁄4 Pint (1 1/2 Deciliter)
  Chives 1 Tablespoon, chopped (Or As Required)
Directions

GETTING READY
1. Scrape carrots and cut into thin slices.
2. Peel onion and slice thinly.

MAKING
3. In a saucepan, melt butter.
4. Stir in carrots and onion and fry gently for a few minutes until the vegetables soften; do not brown them.
5. Add the stock and season with salt and sugar.
6. Bring the soup to boil; cover and simmer gently for 1 hour.
7. Remove the pan from heat.

FINALISING
8. In an electric blender, puree the soup or pass through a metal sieve.
9. Stir in orange juice and the cream.
10. Cool, cover and chill in the refrigerator for several hours.

SERVING
11. Garnish with chopped chives.
12. Serve chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Interest: 
Holiday, Gourmet, Healthy
Ingredient: 
Carrot
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes
Servings: 
6

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4.279165
Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 276 Calories from Fat 87

% Daily Value*

Total Fat 10 g15.3%

Saturated Fat 5.3 g26.7%

Trans Fat 0 g

Cholesterol 27 mg9%

Sodium 350.9 mg14.6%

Total Carbohydrates 43 g14.3%

Dietary Fiber 7.4 g29.6%

Sugars 27.2 g

Protein 7 g13.3%

Vitamin A 520.5% Vitamin C 169.2%

Calcium 13.6% Iron 5.9%

*Based on a 2000 Calorie diet

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Iced Carrot And Orange Soup Recipe