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Spiced Carrot & Orange Soup

 
31

Warm up a cool autumn day with this fragrant soup that is full of flavor in every spoonful.

Yield

8

servings

Prep

60

min

Cook

60

min

Ready

120

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

2 pounds carrots
thinly sliced
2 tablespoons peanut oil
2 cups onions
chopped
2 celery stalks
diced
4 cups water
1 ½ cup orange juice
fresh
¼ cup white wine
dry
*
1 teaspoon cumin
coriander, ginger
½ teaspoon nutmeg
1 cup soy milk
Or milk
salt and black pepper
*
3 tablespoons parsley leaves
fresh, minced
3 tablespoons scallions, spring or green onions
minced, optional

Directions

Reserve & set aside ½ lb carrots. Heat oil in a large soup pot, sauté onions & celery until golden. Add all but reserved carrots, water, orange juice, wine, and spices.

Bring to a boil, cover and simmer over moderate heat until vegetables are tender. Purée until smooth.

Return to a low heat and stir in enough soymilk to give a medium thick consistency. Season to taste and let stand several hours before serving.

Just before serving, steam reserved carrots until tender crisp and stir into soup with parsley and scallions if using. Serve hot.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 366g (12.9 oz)
Amount per Serving
Calories 12731% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 107mg 4%
Total Carbohydrate 7g 7%
Dietary Fiber 5g 18%
Sugars g
Protein 5g
Vitamin A 388% Vitamin C 45%
Calcium 11% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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