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EatSmarter exclusive recipe

Carrot-Orange Soup

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Carrot-Orange Soup

Carrot-Orange Soup - Whether with sausage or cheese: Serve the soup as you like!

Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
200
calories
Calories
0
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Ingredients

for
8
servings
4
3
1
1 tablespoon
1 ¼ pints
1 ¼ cups
1
2 slices
2 teaspoons
2 teaspoons
7 ounces
4 ounces
4 ounces
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Preparation

Kitchen utensils

1 Teaspoon, 1 Tablespoon, 1 Peeler, 1 Large knife, 1 Cutting board, 1 Wooden spoon, 1 Small knife, 1 large Pot (with lid), 1 Measuring cups, 1 Citrus juicer, 1 Immersion blender, 1 Non-stick pan, 4 small Bowls

Preparation steps

1.
Carrot-Orange Soup preparation step 1

Peel carrots and potatoes and cut into cubes. Peel onion and chop finely.

2.
Carrot-Orange Soup preparation step 2

Heat the oil in a large pot and sauté onion until translucent. Add carrots and potatoes and cook briefly to combine.

3.
Carrot-Orange Soup preparation step 3

Pour the vegetable broth and milk into the pot and bring to a boil, then cover and cook over medium heat until vegetables are very tender, about 20 minutes.

4.
Carrot-Orange Soup preparation step 4

Meanwhile, squeeze out the orange juice. 

5.
Carrot-Orange Soup preparation step 5

Cut the toasted bread into cubes. Heat the butter in a pan and cook the bread cubes until crispy. Stir in the herbs and season lightly with salt.

6.
Carrot-Orange Soup preparation step 6

Cut sausage into slices. Crumble the feta cheese.

7.
Carrot-Orange Soup preparation step 7

Divide the sausage, cheese, bread cubes and trail mix among small bowls, so that each child can garnish the soup as desired.

8.
Carrot-Orange Soup preparation step 8

Puree the carrot soup with an immersion blender. Stir in orange juice, season with salt and pepper and serve soup with the assorted toppings.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie200 kcal(10 %)
Protein12 g(12 %)
Fat11 g(9 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage4 g(13 %)
Vitamin A0.9 mg(113 %)
Vitamin D0 μg(0 %)
Vitamin E3.1 mg(26 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.4 mg(20 %)
Vitamin B₆0.2 mg(14 %)
Folate24 μg(8 %)
Pantothenic acid0.6 mg(10 %)
Biotin6 μg(13 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C11 mg(12 %)
Potassium350 mg(9 %)
Calcium142 mg(14 %)
Magnesium67 mg(22 %)
Iron2.8 mg(19 %)
Iodine16 μg(8 %)
Zinc1.4 mg(18 %)
Saturated fatty acids2.8 g
Uric acid28 mg
Cholesterol15 mg
Development of this recipe:
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