Tomato Soup with Orange & Cumin
Put the onion, orange juice, potato, butter, cumin, bay leaves, and 3 cups water in a large (at least 4-quart) saucepan. Cover, bring to a boil over high heat, and reduce to a simmer. Cook until a skewer easily pierces the potato, 15 to 20 min. Add the tomatoes with their juices and the orange zest. Bring to a boil, reduce the heat to maintain a steady, low simmer, and cook, uncovered, until the potato chunks are falling apart, another 20 min. Discard the bay leaves. Purée the soup with an hand blender, stand blender, or food processor. Strain through a medium sieve; discard the contents of the sieve. Season with salt and pepper. If not serving immediately, let cool completely before refrigerating or freezing. Heat gently, adjust the salt and pepper as needed, garnish with the chives, and serve.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 1mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1
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