Directions:
- In a large saucepan, saute onion in oil until tender. Add garlic; cook 2 minutes longer. Add the carrots, ginger and pepper; cook for 2 minutes.
- Stir in the broth, orange juice and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Discard bay leaf. Cool slightly.
- In a blender, process soup in batches until smooth. Return all to pan and heat through. Garnish with sour cream and cilantro. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 106.6 Kcal (446 kJ) | ||
| Calories from fat | 39.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.43g | 7% | |
|---|---|---|---|
| Cholesterol | 4.03mg | 1% | |
| Sodium | 98.34mg | 4% | |
| Potassium | 415.29mg | 9% | |
| Total Carbs | 15.03g | 5% | |
| Sugars | 7.42g | 30% | |
| Dietary Fiber | 3.24g | 13% | |
| Protein | 2.42g | 5% | |
| Vitamin C | 20.1mg | 33% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 0.1mg | 0% | |
| Calcium | 58.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 64.53 Kcal (270 kJ) | ||
| Calories from fat | 24.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.68g | 7% | |
|---|---|---|---|
| Cholesterol | 2.44mg | 1% | |
| Sodium | 59.53mg | 4% | |
| Potassium | 251.41mg | 9% | |
| Total Carbs | 9.1g | 5% | |
| Sugars | 4.49g | 30% | |
| Dietary Fiber | 1.96g | 13% | |
| Protein | 1.46g | 5% | |
| Vitamin C | 12.2mg | 33% | |
| Vitamin A | 0.5mg | 30% | |
| Calcium | 35.7mg | 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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