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Orange Carrot Soup

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Ingredients
  Butter 2 Tablespoon
  Ginger 1⁄2 Teaspoon, minced
  Sliced carrots 1 Pound
  Sliced leeks 1⁄2 Cup (8 tbs) (White Only)
  Chicken broth 3 Cup (48 tbs)
  Orange juice 1 1⁄2 Cup (24 tbs)
  White pepper 1 Dash
  Orange slices 2
  Grated carrot 1 Cup (16 tbs)
Directions

Melt butter in saucepan.
Add ginger, carrots and leeks.
Saute until leeks are soft.
Add 2 cups of chicken broth, cover and simmer until carrots are cooked, about 30 minutes.
Whirl in blender; return to saucepan.
Add remaining chicken broth and enough orange juice to desired consistency.
Season to taste.
Chill.
Top with orange slices and grated carrot.
Delicious served hot or cold.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Interest: 
Party

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Your rating: None
3.94091
Average: 3.9 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 753 Calories from Fat 234

% Daily Value*

Total Fat 27 g41.2%

Saturated Fat 15.7 g78.5%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 2219.5 mg92.5%

Total Carbohydrates 122 g40.8%

Dietary Fiber 17.7 g71%

Sugars 75.7 g

Protein 13 g25%

Vitamin A 1570.4% Vitamin C 369.9%

Calcium 24.3% Iron 20.8%

*Based on a 2000 Calorie diet

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Orange Carrot Soup Recipe