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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)
----------------------------------------------
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


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