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Raciónes: 4

Ingredientes

Cost per serving $3.67 view details
  • 1 Tbsp. Extra virgin olive oil
  • 1 sm Onion
  • 675 gm Carrots, (1 1/2lb)
  • 1 1/4 lt Bouquet garni or possibly vegetable stock, (2 pints)
  • 2 Tbsp. Greek yogurt
  • 4 x Carrots, (cut into ribbons)
  • 1 sm Red onion
  • 2 Tbsp. Basil leaves
  • 2 tsp Virgin extra virgin olive oil
  • 2 x Oranges, (segmented with juice reserved) Salt and freshly grnd black pepper
  • 1 x Serve with Cheese and Herb Muffins

Direcciones

  1. In a large saucepan, heat the oil, add in the onion and fry for 5 min or possibly till slightly softened. Add in the carrots and cook for a further 2 min.
  2. Add in the vegetable stock and season. Bring to the boil and simmer for 20-25 min or possibly till the carrots are soft and cooked.
  3. Meanwhile, place all the salad ingredients in a bowl, toss together and season. Set to one side.
  4. Place the soup in a blender and whizz till smooth, adding some water if the soup is too thick.
  5. To serve pour the soup into 4 shallow soup dishes. Drizzle the top of each with some yogurt and pile a mound of carrot salad in the centre.
  6. Serve at once, with Cheese and Herb Muffins.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 304g
Recipe makes 4 servings
Calories 207  
Calories from Fat 76 37%
Total Fat 8.62g 11%
Saturated Fat 1.77g 7%
Trans Fat 0.0g  
Cholesterol 4mg 1%
Sodium 187mg 8%
Potassium 947mg 27%
Total Carbs 32.34g 9%
Dietary Fiber 11.1g 37%
Sugars 12.28g 8%
Protein 5.15g 8%
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