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Orange and Carrot Soup

chef.expert's picture
Ingredients
  Butter/Olive oil 4 Tablespoon
  Carrots 6 Medium, peeled and chopped
  Onions 2 , chopped
  Garlic 1 Clove (5 gm), chopped
  Curry powder 1 Teaspoon
  Orange peel 1 , grated, with no white
  Chicken stock 4 Cup (64 tbs)
  Oranges 2 , juiced
  Salt To Taste
  Freshly ground pepper To Taste
  Brown sugar 1 Teaspoon
Directions

MAKING
1) In a heavy pan, heat the oil or butter and add the leek, onions and carrot.
2) Cover the pan and cook over low heat for about 10 minutes, without browning, till the onions are tender.
3) Add the garlic and curry powder and stir well. Cook briefly.
4) Add the chicken stock, orange juice and ½ of the orange peel.
5) Lightly season to taste.
6) Continue to cook the contents till the carrots are soft.
7) With a slotted spoon, remove the solids from the pan.
8) In a blender or a food processor, puree the cooked solids till smooth.
9) Return the puree and liquid back to the saucepan and reheat.
10) Add salt and pepper to taste, as well as the remaining orange peel and sugar.

SERVING
11) Ladle the soup into individual bowls and serve piping hot. Toasted bread makes a good accompaniment. If serving cold, chill thoroughly before serving. Leeks and carrots can be used as garnish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Orange
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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4.3
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1246 Calories from Fat 553

% Daily Value*

Total Fat 63 g96.6%

Saturated Fat 34.4 g171.8%

Trans Fat 0 g

Cholesterol 157.8 mg52.6%

Sodium 2034.9 mg84.8%

Total Carbohydrates 146 g48.8%

Dietary Fiber 26.7 g106.7%

Sugars 78.4 g

Protein 35 g69.4%

Vitamin A 1270.5% Vitamin C 360.7%

Calcium 43.4% Iron 33.4%

*Based on a 2000 Calorie diet

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Orange And Carrot Soup Recipe