You are here

Carrot And Orange Soup

Marley's picture
  Unsalted butter 4 Tablespoon
  Chopped yellow onions 2 Cup (32 tbs)
  Carrots 12 Large, peeled and chopped
  Chicken stock 4 Cup (64 tbs)
  Orange juice 1 Cup (16 tbs)
  Ground black pepper To Taste
  Grated orange zest 1 Tablespoon
  Salt To Taste

Melt butter in saucepan.
Add onions.
Cover; cook over low heat until tender and lightly coloured, about 25 minutes.
Add carrots and stock; bring to a boil.
Reduce heat.
Cover; simmer until carrots are very tender, about 30 minutes.
Pour soup through a strainer and transfer the solids to a food processor or blender.
Add 1 cup of the cooking stock and process until smooth.
Return the puree to the saucepan and add the orange juice and 2 to 3 cups of additional stock, until soup is of desired consistency.
Season to taste with salt and pepper; add orange zest.
Simmer until heated through.

Recipe Summary


Rate It

Your rating: None
Average: 4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1453 Calories from Fat 553

% Daily Value*

Total Fat 63 g96.6%

Saturated Fat 34.3 g171.5%

Trans Fat 0 g

Cholesterol 157.8 mg52.6%

Sodium 2382.7 mg99.3%

Total Carbohydrates 196 g65.2%

Dietary Fiber 36.3 g145.1%

Sugars 77 g

Protein 38 g76.1%

Vitamin A 2928.4% Vitamin C 329.2%

Calcium 38.4% Iron 30.7%

*Based on a 2000 Calorie diet

Carrot And Orange Soup Recipe