Directions:
- Heat butter in a large, heavy-based saucepan until foaming.
- Add carrots, orange peel, cumin and remaining vegetables.
- Stir-fry for 2-5 minutes, then cover and cook very gently over low heat until all the vegetables are soft; 15-30 minutes, depending on size of chunks.
- Stir with a wooden spoon from time to time.
- Season with a little salt, pepper and nutmeg.
- Sprinkle with cornflour and stir thoroughly.
- Gradually add first the chicken stock and then the milk, stirring constantly.
- Continue cooking, stirring, until the soup comes to the boil.
- Remove the saucepan from the stove, transfer the soup to a food processor or blender and puree until smooth.
- Return it to the saucepan and heat through.
- Stir in the cream and serve in heated soup bowls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 371.94 Kcal (1557 kJ) | ||
| Calories from fat | 165.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.41g | 28% | |
|---|---|---|---|
| Cholesterol | 36.19mg | 12% | |
| Sodium | 219.95mg | 9% | |
| Potassium | 990.49mg | 21% | |
| Total Carbs | 43.45g | 14% | |
| Sugars | 20.33g | 81% | |
| Dietary Fiber | 9.77g | 39% | |
| Protein | 11.73g | 23% | |
| Vitamin C | 17.7mg | 29% | |
| Vitamin A | 2mg | 68% | |
| Iron | 0.5mg | 3% | |
| Calcium | 210.5mg | 21% | |
| Amount Per 100 g | |||
| Calories | 72.48 Kcal (303 kJ) | ||
| Calories from fat | 32.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.59g | 28% | |
|---|---|---|---|
| Cholesterol | 7.05mg | 12% | |
| Sodium | 42.86mg | 9% | |
| Potassium | 193mg | 21% | |
| Total Carbs | 8.47g | 14% | |
| Sugars | 3.96g | 81% | |
| Dietary Fiber | 1.9g | 39% | |
| Protein | 2.29g | 23% | |
| Vitamin C | 3.4mg | 29% | |
| Vitamin A | 0.4mg | 68% | |
| Iron | 0.1mg | 3% | |
| Calcium | 41mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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