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Ingredientes
- 3/4 c. (175 ml) diced onion
- 1/4 c. (60 ml) butter
- 8 med carrots, shredded
- 1 c. (235 ml) orange juice
- 2 c. (470 ml) stewed tomatoes salt and pepper
- 1 c. (235 ml) grapefruit juice lowfat sour cream
Direcciones
- 1. Saute/fry onion in butter for 1 min; stir in carrots and saute/fry over low heat for 2 to 3 min.
- 2. Add in 1-2 c. (120ml) orange juice and cook slowly till carrots are cooked.
- 3. Add in tomatoes and cook for 2 more min. Add in salt and pepper
- 4. Puree in batches adding in the rest of the orange juice and grapefruit juice.
- (If soup is too thick, thin it down with more juice.
- Use orange juice if a sweeter soup is preferred, or possibly grapefruit juice if a tarter soup is preferred.)
- 5. Refrigeratesoup. Serve with dollop of lowfat sour cream
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1572g | |
| Calories 922 | |
| Calories from Fat 428 | 46% |
| Total Fat 48.82g | 61% |
| Saturated Fat 29.91g | 120% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 1939mg | 81% |
| Potassium 3555mg | 102% |
| Total Carbs 120.25g | 32% |
| Dietary Fiber 16.4g | 55% |
| Sugars 63.02g | 42% |
| Protein 12.32g | 20% |
