Directions:
- In a medium saucepan, heat the olive oil over medium heat. Add the carrots and the onion and sweat until the mixture starts to soften, about 5 minutes. Add the garlic, orange zest and oregano and cook until fragrant, another 1 to 2 minutes. Raise the heat and deglaze the pan with white wine. Add the stock and water. Bring to a boil and reduce to a simmer. Cook until the carrots are tender, about 8 to 10 minutes. Cool the mixture for about 5 minutes before processing.
- Process the soup in a food processor or blender until smooth. Season with salt and pepper, to taste. Pour into serving bowls and swirl in a heaping teaspoon of sour cream before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 289.52 Kcal (1212 kJ) | ||
| Calories from fat | 157.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.5g | 27% | |
|---|---|---|---|
| Cholesterol | 81.95mg | 27% | |
| Sodium | 128.93mg | 5% | |
| Potassium | 514.52mg | 11% | |
| Total Carbs | 12.68g | 4% | |
| Sugars | 5.53g | 22% | |
| Dietary Fiber | 3.44g | 14% | |
| Protein | 17.45g | 35% | |
| Vitamin C | 11.4mg | 19% | |
| Vitamin A | 0.9mg | 28% | |
| Iron | 1.1mg | 6% | |
| Calcium | 73.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 91.46 Kcal (383 kJ) | ||
| Calories from fat | 49.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.53g | 27% | |
|---|---|---|---|
| Cholesterol | 25.89mg | 27% | |
| Sodium | 40.73mg | 5% | |
| Potassium | 162.53mg | 11% | |
| Total Carbs | 4.01g | 4% | |
| Sugars | 1.75g | 22% | |
| Dietary Fiber | 1.09g | 14% | |
| Protein | 5.51g | 35% | |
| Vitamin C | 3.6mg | 19% | |
| Vitamin A | 0.3mg | 28% | |
| Iron | 0.3mg | 6% | |
| Calcium | 23.3mg | 7% | |
* 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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