Creamy carrot soup with orange

2013-11-21
  • Servings : 5/6
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 40m
Share on FacebookPin on PinterestShare on Google+Share on YummlyShare on StumbleUponTweet about this on TwitterEmail this to someonePrint this page

Rate this recipe: 1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...

 
Give a special touch to a creamy carrot soup, add the orange aroma and delight yourself…

Units: Metric / (Units: US)

Ingredients

  • 4 carrots
  • 2 medium potatoes
  • 2 medium onions
  • 1.5 liters / (6 1/3 cups) water
  • Peel of an orange
  • 50 ml / (3 1/3 tablespoons) orange juice
  • 1 leek
  • 3 tablespoons olive oil
  • Coriander (to taste)
  • Salt (to taste)

    Directions

    Step 1


    1. In a large saucepan with 1.5 liters / (6 1/3 cups) water, put the orange peel, onions, potatoes, leek and the carrots, everything cut into pieces. Bring to a boil over high heat. When starts boiling, reduce to low heat and cook about 25 minutes.

    Step 2


    1. Remove briefly the pan from heat and use a hand blender to blend the soup until creamy. Season with olive oil, orange juice and some salt. Stir and place the saucepan back on the stove until it boils.

    Step 3


    1. When the soup starts boiling, turn off the heat, sprinkle with chopped coriander and serve.

Nutrition facts per serving (5 servings):

Calories: 201
 
Total Fat: 8.5 g(13%)
 
Saturated Fat: 1 g(6%)
 
Cholesterol: 0 mg(0%)
 
Sodium: 84 mg(4%)
 
Total Carbohydrate: 30 g(10%)
 
Protein: 3 g
Share on FacebookPin on PinterestShare on Google+Share on YummlyShare on StumbleUponTweet about this on TwitterEmail this to someonePrint this page

By

Leave a Reply

Your email address will not be published. Required fields are marked *