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Carrot, Orange & Cilantro Soup

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

55 min

Ready

1 hrs
Low 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
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1 pound carrots
sliced
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6 ounces onions
chopped
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2 medium oranges
grated and squeezed
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1 ½ pints vegetable stock
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2 tablespoons cilantro
chopped
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1 teaspoon salt
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1 x black pepper
freshly ground, to taste
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Ingredients

Amount Measure Ingredient Features
5 ml vegetable oil
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453.6 g carrots
sliced
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173.4 ml/g onions
chopped
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2 medium oranges
grated and squeezed
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7.1E+2 ml vegetable stock
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3E+1 ml cilantro
chopped
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5 ml salt
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1 x black pepper
freshly ground, to taste
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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

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Nutrition Facts

Serving Size 137g (4.8 oz)
Amount per Serving
Calories 6420% 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?
 

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