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Ингредиенты
- 2 Tbsp. butter
- 2 Tbsp. extra virgin olive oil
- 2 med onions minced
- 1/4 tsp grnd ginger
- 1/8 tsp grnd mace
- 10 med carrots peeled, sliced
- 8 c. defatted chicken or possibly vegetable broth
- 1 Tbsp. grated orange zest
- 1 c. freshly-squeezed orange juice Salt to taste Freshly-grnd black pepper to taste Snipped fresh chives for garnish
Инструкции
- Heat the butter with the oil in a large saucepan over low heat. Add in the onions and cook, stirring, till wilted, about 15 min. Sprinkle with ginger and mace; cook, stirring, for 1 minute.
- Add in the carrots, broth and orange zest. Bring to a boil, reduce heat and simmer, partially covered, about 20 min. Cold slightly.
- Puree in batches in a food processor. Return to the pot; stir in orange juice, salt and pepper. Heat over low heat. Garnish with chives.
- This recipe yields 8 servings.
- Comments: Briefly cooking the spices brings out their oils and enhances the flavor. Before pureeing the soup, be sure the carrots are tender. Once the orange juice has been added, reheat the soup over very low heat.
- 11-17-2002"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 335g | |
| Recipe makes 8 servings | |
| Calories 105 | |
| Calories from Fat 57 | 54% |
| Total Fat 6.46g | 8% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 1008mg | 42% |
| Potassium 256mg | 7% |
| Total Carbs 12.0g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 6.3g | 4% |
| Protein 0.95g | 2% |
