Carrot &  orangey soup

Carrot & orangey soup

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Five ingredients and a straightforward approachable recipe is all it takes to create this tasty carrot and yellowish-brown soup.

The ingredient of Carrot & orangey soup

  1. Olive oil spray
  2. 1 brown onion, finely chopped
  3. 1kg carrots, peeled, scratchily chopped
  4. 1L (4 cups) Massel chicken style liquid accretion or vegetable liquid addition
  5. 1 orange
  6. 2 tbsp lighthearted continental parsley leaves

The instruction how to make Carrot & orangey soup

  1. Heat a large saucepan over medium heat. Spray in imitation of oil. Cook the onion, stirring occasionally, for 3 minutes or until soft. build up carrot and cook, stirring often, for 5 minutes or until just soft.
  2. grow stock. Bring to boil. Peel 2 strips of rind from the orange. amass to pan. cut heat to medium-low. Simmer for 20 minutes or until carrot is tender. separate and discard tawny rind.
  3. Set aside for 5 minutes to cool. Use a attach blender to puree until smooth. Juice orange. increase be credited with to soup. Place greater than medium heat and cook for 2 minutes or until mad through. height gone parsley.

Nutritions of Carrot & orangey soup

calories: 114.72 calories
fatContent: 2.5 grams fat
saturatedFatContent:
carbohydrateContent: 19 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 4.5 grams protein
cholesterolContent:
sodiumContent:

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