Spiced Sweet Carrot Soup
Sweet and Spicy Carrot Soup recipe
Yield
8 servingsPrep
15 minCook
10 minReady
2Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
water
cold |
|
| ½ | teaspoon |
salt
|
|
| 16 | ounces |
carrots
frozen |
|
| 1 ½ | cups |
orange juice
|
|
| ½ | teaspoon |
nutmeg
|
|
| 1 | cup |
chicken broth
|
|
| Garnish | |||
|
oranges
thinly sliced |
*
|
||
|
basil
or mint leaves |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
water
cold |
|
| 2.5 | ml |
salt
|
|
| 462.4 | ml/g |
carrots
frozen |
|
| 355 | ml |
orange juice
|
|
| 2.5 | ml |
nutmeg
|
|
| 237 | ml |
chicken broth
|
|
| Garnish | |||
| 1 | x |
oranges
thinly sliced |
*
|
| 1 | x |
basil
or mint leaves |
*
|
Directions
Combine the water, salt, and carrots in a 2½-quart saucepan; cover and bring to a boil.
Reduce the heat and simmer for 8 to 10 minutes, or until the carrots are very soft. Remove from the heat and let cool.
In a blender or food processor purée the carrots and cooking liquid.
In a large bowl combine the puréed carrots with the orange juice, nutmeg, and broth, blending well.
Cover the bowl and refrigerate 2 hours or until well chilled.
Serve cold with a garnish of one fresh orange slice and one mint sprig or basil if needed.
