Tasty carrot soup with orange juice added at the end for a little zing. A family favorite at Thanksgiving! Some people think it tastes like squash or pumpkin soup.
Source: Hartford Courant 2002?
Melt butter and oil in stock pot over low heat. Add onions and cook, stirring, for 1 minute. Add carrots, broth, and zest. Bring to boil, reduce heat and simmer partially covered about 20 minutes. Cool slightly and puree in batches in food processor/blender or puree in pot with stick blender. Return to pot. Stir in orange juice, ginger, salt and pepper, and nutmeg. Heat over low heat. Serve and garnish with chives.
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Serving Size: 1 Serving (1352g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 2828 | ||
Calories from Fat: 1812 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 201.4g | 268 % | |
Saturated Fat 56.5g | 282 % | |
Monounsaturated Fat 81g | ||
Polyunsanturated Fat 47.2g | ||
Cholesterol 927.6mg | 285 % | |
Sodium 941.3mg | 32 % | |
Potassium 2627.5mg | 69 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 8.5g | ||
Protein 229.1g | 327 % | |
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: 2828
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