Carrot, Orange & Cilantro Soup
Yield
4 servingsPrep
20 minCook
55 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
vegetable oil
|
|
| 1 | pound |
carrots
sliced |
|
| 6 | ounces |
onions
chopped |
|
| 2 | medium |
oranges
grated and squeezed |
*
|
| 1 ½ | pints |
vegetable stock
|
*
|
| 2 | tablespoons |
cilantro
chopped |
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
vegetable oil
|
|
| 453.6 | g |
carrots
sliced |
|
| 173.4 | ml/g |
onions
chopped |
|
| 2 | medium |
oranges
grated and squeezed |
*
|
| 7.1E+2 | ml |
vegetable stock
|
*
|
| 3E+1 | ml |
cilantro
chopped |
|
| 5 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Directions
Heat oil in a soup pot.
Add the carrot and onion.
Cover; sauté for 10 minutes, without browning.
Shake the pot occasionally.
Add the orange zest andamp; orange juice, stock, cilantro andamp; the rest of the seasonings.
Bring to a boil, cover; simmer for 45 minutes.
Set aside to cool slightly.
Pour soup into a blender; purée until smooth.
Return to pan; re-heat.
Serve hot.
