Try this Chilled Orange-Carrot Soup recipe, or contribute your own.
Suggest a better descriptionSaute ginger, carrots & leeks in margarine until the leeks are tender, about 4 minutes. Add 3 c of broth, cover & simmer until the carrots are tender, about 35 minutes. Remove from heat & allow to cool. Transfer to food processor & puree until smooth. Return to pot, stir in remaining broth & half the orange juice. Add remaining juice 1 tb at a time until the consistency is that of a thin soup. Season & chill. Serve garnished with orange slices & mint sprigs.
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Serving Size: 1 Serving (155g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 89 | ||
Calories from Fat: 62 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 456.6mg | 16 % | |
Potassium 114.3mg | 3 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 6.4g | ||
Protein 0.5g | 1 % | |
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: 89
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