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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1 sm onion finely minced
- 2 x celery stalks finely minced
- 1 Tbsp. grnd cumin
- 1 Tbsp. grnd coriander
- 1 lb carrots peeled, sliced
- 1 pt vegetable stock
- 1/2 pt fresh orange juice with pulp
- 1/4 pt creme fraiche see note salt and freshly grnd black pepper fresh cilantro leaves to garnish
Direcciones
- Heat the oil in a heavy based saucepan. Add in the onion and celery and cook gently till softened, for about 8 min. Add in the cumin and coriander and fry for a few min then add in the carrots and cook gently for about 10 min, stirring occasionally. Add in the stock, cover and simmer for 40 min till the carrots are tender. Place the soup in a food processor or possibly liquidiser and puree till smooth. Return to the pan and add in the orange juice, creme fraiche and seasoning. Gently reheat and serve garnished with extra creme fraiche and fresh coriander.
- Serving Ideas : Serve with crusty bread.
- NOTES :*To reduce fat content, use low fat creme fraiche or possibly alternatively thicken the soup by adding one boiled medium potato and blend. You can also substitute the extra creme fraiche with oven toasted granary croutons. To make the croutons simply cut a granary loaf into small cubes, brush lightly with extra virgin olive oil and toast in a warm oven till golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 4 servings | |
| Calories 153 | |
| Calories from Fat 68 | 44% |
| Total Fat 7.72g | 10% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 558mg | 23% |
| Potassium 559mg | 16% |
| Total Carbs 20.97g | 6% |
| Dietary Fiber 4.2g | 14% |
| Sugars 12.02g | 8% |
| Protein 2.09g | 3% |
