** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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