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Carrot, Orange & Cilantro Soup

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Submitted by crismic

YIELD

4 servings

PREP

20 min

COOK

55 min

READY

1 hrs

Ingredients

1 5
TEASPOON ML VEGETABLE OIL
1 453.6
POUND G CARROTS
sliced
6 173.4
OUNCES ML/G ONIONS
chopped
2 2
MEDIUM MEDIUM ORANGES
grated and squeezed *
1 ½ 7.1E+2
PINTS ML VEGETABLE STOCK *
2 3E+1
TABLESPOONS ML CILANTRO
chopped
1 5
TEASPOON ML SALT
1 1
X 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 137g (4.8 oz)
Amount per Serving
Calories 64 20% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 669mg 28%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 14%
Sugars g
Protein 3g
Vitamin A 382% Vitamin C 14%
Calcium 4% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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