Try this Carrot Orange Soup recipe, or contribute your own.
Suggest a better descriptionPeel carrots. Cut in small pieces. Add small amount chicken stock and bay leaf. Microwave on high for 10 to 15 minutes or cook on stove top until tender. Meanwhile remove orange skin, zest (not white part) and cut in small pieces. Juice orange. Set aside, when carrots tender, remove bay leaf. In blender or food processor puree carrots, orange juice and zest. Add chicken stock to carrot and orange mixture. Heat. Serve hot with dollop of sour cream and sprinkled with chopped chives. Posted to recipelu-digest by "Diane Geary"
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Serving Size: 1 Serving (497g) | ||
Recipe Makes: 4 | ||
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Calories: 192 | ||
Calories from Fat: 46 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 12mg | 4 % | |
Sodium 594.8mg | 21 % | |
Potassium 788.3mg | 21 % | |
Total Carbohydrate 26g | 8 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 22.8g | ||
Protein 10.5g | 15 % | |
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: 192
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