CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Fruits, Vegetables | Appetizers, Fruits, Soups, Vegetables | 6 | Servings |
INGREDIENTS
1 | t | Vegetable oil |
1 | lb | Carrots, sliced |
6 | oz | Onion, chopped |
2 | Oranges, grated & squeezed | |
1 1/2 | pt | Vegetable stock |
2 | T | Cilantro, chopped |
1 | t | Salt |
Pepper, to taste |
INSTRUCTIONS
Heat oil in a soup pot. Add the carrot & onion. Cover & saute for 10 minutes, without browning. Shake the pot occasionally. Add the orange zest & orange juice, stock, cilantro & the rest of the seasonings. Bring to a boil, cover & simmer for 45 minutes. Set aside to cool slightly. Pour soup into a blender & puree until smooth. Return to pan & re-heat. Serve hot. Elizabeth Brand, "Vegetables" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 50
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 441.8mg
Potassium: 293.3mg
Carbohydrates: 10g
Fiber: 2.7g
Sugar: 4.8g
Protein: 1.1g