Recipe from Epicurious: http://www.epicurious.com/recipes/food/views/carrot-soup-with-orange-and-tarragon-231862
This low-fat, creamy soup is packed with vitamins A and C.
Melt butter in heavy large pot over medium heat. Add carrots and onion; saute until onion is soft, about 8 minutes. Add broth & ginger; cover and bring to boil. Reduce heat, uncover, and simmer until carrots are tender, about 10 additional minutes.
Working in batches, puree soup in blender (or use a stick blender) until very smooth. Return soup to pot. Stir in orange juice, brandy, and chopped tarragon. Simmer 5 minutes for flavors to blend. Season to taste with salt and pepper.
Garnish soup with fresh tarragon sprigs and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1852g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1972 | ||
Calories from Fat: 1371 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 152.4g | 203 % | |
Saturated Fat 95.9g | 480 % | |
Monounsaturated Fat 39.4g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 397.8mg | 122 % | |
Sodium 1163mg | 40 % | |
Potassium 2431.4mg | 64 % | |
Total Carbohydrate 146.7g | 43 % | |
Dietary Fiber 25.8g | 103 % | |
Sugars, other 120.9g | ||
Protein 20.9g | 30 % | |
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: 1972
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