Creamy Carrot And Orange Soup Recipe

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Servings: 4

Ingredients

Cost per serving $1.36 view details
  • 2 Tbsp. extra virgin olive oil
  • 1 sm onion finely minced
  • 2 x celery stalks finely minced
  • 1 Tbsp. grnd cumin
  • 1 Tbsp. grnd coriander
  • 1 lb carrots peeled, sliced
  • 1 pt vegetable stock
  • 1/2 pt fresh orange juice with pulp
  • 1/4 pt creme fraiche see note salt and freshly grnd black pepper fresh cilantro leaves to garnish

Directions

  1. Heat the oil in a heavy based saucepan. Add in the onion and celery and cook gently till softened, for about 8 min. Add in the cumin and coriander and fry for a few min then add in the carrots and cook gently for about 10 min, stirring occasionally. Add in the stock, cover and simmer for 40 min till the carrots are tender. Place the soup in a food processor or possibly liquidiser and puree till smooth. Return to the pan and add in the orange juice, creme fraiche and seasoning. Gently reheat and serve garnished with extra creme fraiche and fresh coriander.
  2. Serving Ideas : Serve with crusty bread.
  3. NOTES :*To reduce fat content, use low fat creme fraiche or possibly alternatively thicken the soup by adding one boiled medium potato and blend. You can also substitute the extra creme fraiche with oven toasted granary croutons. To make the croutons simply cut a granary loaf into small cubes, brush lightly with extra virgin olive oil and toast in a warm oven till golden.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 323g
Recipe makes 4 servings
Calories 153  
Calories from Fat 68 44%
Total Fat 7.72g 10%
Saturated Fat 1.03g 4%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 558mg 23%
Potassium 559mg 16%
Total Carbs 20.97g 6%
Dietary Fiber 4.2g 14%
Sugars 12.02g 8%
Protein 2.09g 3%
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