Trust me… it’s good! My carrot- hating sister even liked this one. A really different soup. Delicious!
Carrot & Orange Soup
Yield: 6 Servings
Prep Time: 25 minutes
Cook Time: 1 hour
1/4 cup unsalted butter
2 1/2 cups chopped yellow onions
12 large carrots, peeled & chopped
5 cups chicken or vegetable broth
1 cup fresh orange juice (with pulp)
salt & pepper to taste
grated zest of 1 orange
1/8 teaspoon cinnamon (optional)
1. Heat butter in large saucepan. Cook onions in the butter over low heat for 25 minutes or until tender, stirring occasionally. Add carrots and broth to the onion mixture and mix well. Simmer for 30 minutes or until the carrots are tender, stirring occasionally. Reserve 1 cup of the broth.
2. Remove solids to a blender or food processor using a slotted spoon. Add a small amount of the hot mixture and process until puréed. Return the purée to the saucepan and mix well. Stir in orange juice and reserved broth. Season with salt and pepper and stir in the orange zest. Simmer just until heated through, stirring occasionally. Ladle into soup bowls and sprinkle with cinnamon, if desired.
*To get more juice from an orange, microwave on high for thirty seconds.Nutritional Information- Per Serving (soup divided into 6 equal servings):
Calories 207, Calories from Fat 83, Total Fat 5.3g, Sat Fat 5.25g, Cholesterol 20mg, Sodium 739g, Potassium 817mg, Carbohydrates 26g, Dietary Fiber 5.25g, Sugar 13g, Net Carbs 20.75g, Protein 6g
WW POINTS per serving:
Points Plus Program: 4 Old Points Program: 5.5