Directions:
- Heat olive oil in large saucepan over medium heat. Add carrots and onions and sauté 4 minutes. Add thyme, brown sugar and nutmeg; saut é until vegetables are tender, about 6 minutes. Add chicken broth. Cover pot; simmer until carrots are very soft, about 25 minutes. Using slotted spoon, transfer vegetables to processor. Add 1/4 cup cooking liquid. Puree vegetables until smooth. Return puree to pot. Stir in orange juice. Season to taste with salt and pepper. Chill. (Can be made 1 day ahead. Keep refrigerated.) Sprinkle with chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 428.46 Kcal (1794 kJ) | ||
| Calories from fat | 225.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.01g | 38% | |
|---|---|---|---|
| Cholesterol | 68.33mg | 23% | |
| Sodium | 702.42mg | 29% | |
| Potassium | 494.43mg | 11% | |
| Total Carbs | 13.43g | 4% | |
| Sugars | 6.32g | 25% | |
| Dietary Fiber | 2.86g | 11% | |
| Protein | 35.38g | 71% | |
| Vitamin C | 12.2mg | 20% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 1.6mg | 9% | |
| Calcium | 55mg | 6% | |
| Amount Per 100 g | |||
| Calories | 158.81 Kcal (665 kJ) | ||
| Calories from fat | 83.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.27g | 38% | |
|---|---|---|---|
| Cholesterol | 25.33mg | 23% | |
| Sodium | 260.35mg | 29% | |
| Potassium | 183.26mg | 11% | |
| Total Carbs | 4.98g | 4% | |
| Sugars | 2.34g | 25% | |
| Dietary Fiber | 1.06g | 11% | |
| Protein | 13.11g | 71% | |
| Vitamin C | 4.5mg | 20% | |
| Vitamin A | 0.2mg | 20% | |
| Iron | 0.6mg | 9% | |
| Calcium | 20.4mg | 6% | |
* 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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