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Carrot and Orange Soup

Carrot and Orange Soup

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Prep Time 10 minutes
Cook Time 20 minutes
Servings 1

Ingredients

  • 1 tsp olive oil
  • 2 orange carrots peeled and chopped
  • 1 spring onion or leek sliced
  • ½ stalk celery chopped
  • ¼ inch piece ginger peeled and chopped
  • 1.5 cups vegetable stock or water
  • juice of half orange
  • zest of half orange
  • salt and pepper to taste

Instructions

  • Step 1
  • Heat olive oil in a large saucepan or pressure cooker over medium heat. Add chopped carrots, spring onions or leek, celery, and ginger. Sauté for 3–4 minutes until fragrant and slightly softened.
  • Step 2
  • Pour in the vegetable stock (or water), orange juice, and orange zest. Stir well. Cover and cook until the carrots are completely tender - about 15-20 minutes on the stovetop or 1 whistle in a pressure cooker.
  • Step 3
  • Allow the soup to cool slightly, then blend until smooth using an immersion blender or regular mixer.
  • Step 4
  • Return to the pot, season with salt and pepper, and heat through before serving hot.

Nutrition

Serving: 1gCalories: 160kcalCarbohydrates: 30gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1499mgPotassium: 611mgFiber: 6gSugar: 14gVitamin A: 21486IUVitamin C: 73mgCalcium: 95mgIron: 1mg

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