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CARROT & ORANGE SOUP
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¼ cup unsalted butter
2 ½ cups chopped yellow onions
12 large carrots, peeled and chopped
5 cups chicken or vegetable broth
1 cup fresh orange juice (with pulp)
salt and pepper to taste
grated zest of 1 orange
1/8 tsp 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.

Servings: 6

Cooking Tips
*To get more juice from an orange, microwave on high for thirty seconds.

Nutritional Information
Per Serving
Calories 207
Calories from Fat 83
Total Fat 5.3g
Saturated 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: 5.5

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“My carrot- hating sister even liked this one. A really different soup. Delicious!
- San Diego