Carrot And Orange Soup With Ginger
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Emp, Ready stead | 2 | Servings | |
INGREDIENTS
| 4 | Carrots, peeled | |
| Zest and juice of 2 oranges | ||
| 1 | 1 inch cube ginger, peeled | |
| and roughly | ||
| chopped | ||
| 1 | Vegetable stock cube | |
| 2 | T | Double cream |
| Salt and pepper |
INSTRUCTIONS
Cut the carrots into rings and place in a microwave dish. Pour over 2 tablespoons. water and cover. Microwave for about seven minutes or until soft. 2 Put the carrots in a processor along with the orange juice and zest, ginger, stock and seasoning. 3 Blend until smooth, adding water to loosen to the desired consistency. Stir in the double cream and serve. Converted by MC_Buster. Per serving: 71 Calories (kcal); trace Total Fat; (4% calories from fat); 2g Protein; 17g Carbohydrate; 0mg Cholesterol; 51mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 104
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 0mg
Sodium: 465.8mg
Potassium: 849.8mg
Carbohydrates: 20.8g
Fiber: 8.6g
Sugar: 8.2g
Protein: 5.9g