| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Spanish |
Tamara1 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 1 |
|
Spanish onion; chopped |
| 1 |
|
Garlic clove; sliced thin |
| 750 |
g |
Carrots; thinly sliced |
| 6 |
c |
Light vegetable stock |
|
|
Salt and pepper to taste |
| 3 |
|
Oranges; juice of |
| 1/4 |
c |
Sour cream |
| 1/2 |
bn |
Fresh chives |
INSTRUCTIONS
In a large saucepan, melt the butter and cook the onion and garlic
slowly for 5 minutes. Add the carrots and saute for a further 10
minutes until beginning to turn golden around the edges.
Add the stock and salt and pepper to taste then add the orange juice
and simmer for 20 minutes, or until carrots are very tender.
In a blender or food processor, puree the soup with the sour cream
until smooth.
Serve garnished with chives.
Converted by MC_Buster.
Per serving: 864 Calories (kcal); 37g Total Fat; (36% calories from
fat); 15g Protein; 131g Carbohydrate; 88mg Cholesterol; 273mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 16 Vegetable; 2 1/2
Fruit; 7 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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