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Pureed Carrot Orange Soup

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Submitted by raehifi1

Pureed Carrot Orange Soup recipe

YIELD

6 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

2 3E+1
TABLESPOONS ML BUTTER
¼ 59
CUP ML ONIONS
finely chopped
½ 2.5
TEASPOON ML CURRY POWDER
2 473
CUPS ML CARROTS
finely chopped
3 7.1E+2
CUPS ML CHICKEN BROTH
1
X SALT *
1
1 5
TEASPOON ML ORANGE ZEST
grinded
¼ 59
CUP ML ORANGE JUICE
1
1
X SCALLIONS, SPRING OR GREEN ONIONS
or chives, finely sliced *

Directions

Heat 2 tablespoons butter in a saucepan.

Cook onions, covered until soft.

Stir in curry powder.

Add carrots and broth; bring to a simmer and cook for 20 minutes or until carrots are very tender.

Season to taste with salt and pepper.

Purée in food processor or blender with orange rind and juice.

Return soup to saucepan (boil down if too thin; add water if too thick); adjust seasoning.

Portion soup into bowls and garnish with a dab of sour cream and a sprinkling of scallion.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 185g (6.5 oz)
Amount per Serving
Calories 101 48% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 228mg 10%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 7g
Vitamin A 146% Vitamin C 12%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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