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Add a photoRaciónes: 6
Ingredientes
- 1 tsp Vegetable oil
- 1 lb Carrots, sliced
- 6 ounce Onion, minced
- 2 med Oranges, grated & squeezed
- 1 1/2 pt Vegetable stock
- 2 Tbsp. Cilantro, minced
- 1 tsp Salt Pepper, to taste
Direcciones
- Heat oil in a soup pot. Add in the carrot & onion.
- Cover & saute/fry for 10 min, without browning. Shake the pot occasionally.
- Add in the orange zest & orange juice, stock, cilantro & the rest of the seasonings. Bring to a boil, cover & simmer for 45 min.
- Set aside to cold slightly. Pour soup into a blender & puree till smooth. Return to pan & re-heat. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 6 servings | |
| Calories 65 | |
| Calories from Fat 9 | 14% |
| Total Fat 0.98g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.02g | |
| Cholesterol 0mg | 0% |
| Sodium 518mg | 22% |
| Potassium 312mg | 9% |
| Total Carbs 14.09g | 4% |
| Dietary Fiber 3.1g | 10% |
| Sugars 8.25g | 6% |
| Protein 1.21g | 2% |
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