Directions:
- Heat 2 tablespoons butter in a saucepan. Cook onions, covered until soft. Stir in curry powder. Add carrots and broth; bring to a simmer and cook for 20 minutes or until carrots are very tender. Season to taste with salt and pepper.
- Puree in food processor or blender with orange rind and juice.
- Return soup to saucepan (boil down if too thin; add water if too thick); adjust seasoning. Portion soup into bowls and garnish with a dab of sour cream and a sprinkling of scallion.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 98.19 Kcal (411 kJ) | ||
| Calories from fat | 52.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.79g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 690.7mg | 29% | |
| Potassium | 398.66mg | 8% | |
| Total Carbs | 9.11g | 3% | |
| Sugars | 4.93g | 20% | |
| Dietary Fiber | 2.22g | 9% | |
| Protein | 1.01g | 2% | |
| Vitamin C | 25.2mg | 42% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 0.1mg | 0% | |
| Calcium | 39mg | 4% | |
| Amount Per 100 g | |||
| Calories | 35.83 Kcal (150 kJ) | ||
| Calories from fat | 19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.11g | 9% | |
|---|---|---|---|
| Cholesterol | 5.57mg | 5% | |
| Sodium | 252.05mg | 29% | |
| Potassium | 145.48mg | 8% | |
| Total Carbs | 3.32g | 3% | |
| Sugars | 1.8g | 20% | |
| Dietary Fiber | 0.81g | 9% | |
| Protein | 0.37g | 2% | |
| Vitamin C | 9.2mg | 42% | |
| Vitamin A | 0.3mg | 24% | |
| Calcium | 14.2mg | 4% | |
* 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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