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Carrot Orange Soup
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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Prep Time:
Cooking Time:
Total Time:
Cook Method: Microwave
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 110
% Daily Value**
Total Fat 2g
3%
Saturated Fat 1g
1%
Unsaturated Fat 1g
Cholesterol 2mg
1%
Sodium 1228mg
51%
Total Carbohydrate 14g
5%
Dietary Fiber 4g
14%
Sugars 4g
Protein 9g
Vitamin A  216%Vitamin C  53%
Calcium  6%Iron  7%
Potassium  17%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrot Orange Soup

Recipe Tags: Soup Recipes

Date Added: August 21, 2017

Ingredients:

1 Bay Leaf
1 Pound Carrot peeled
3 Cups Chicken Stock (3 to 4)
1 Orange (juice and zest)
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Directions:

1. Peel carrots. Cut in small pieces.

2. Add small amount chicken stock and bay leaf.

3. Microwave on high for 10 to 15 minutes or cook on stove top until tender.

4. Meanwhile remove orange skin, zest (not white part) and cut in small pieces. Juice orange.

5. Set aside, when carrots tender, remove bay leaf.

6. In blender or food processor puree carrots, orange juice and zest.

7. Add chicken stock to carrot and orange mixture. Heat.

8. Serve hot with dollop of sour cream and sprinkled with chopped chives.

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Dietary Notes:
This recipe is low-fat with 2.25g per serving, low-saturated fat with 0.5g per serving and low-cholesterol with 2mg per serving

This recipe is high in Vitamin A with 216% of your daily recommended intake per serving. This recipe is high in Vitamin C with 53% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Poultry, Oranges allergies.
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