Carrot and Orange Soup

Preparation time: 15 min Servings: 6
Cooking time: 70 min


1 onion, chopped
1/8 tsp sugar
2/3 cup light cream
1 lb carrots, sliced
1/8 tsp salt and pepper
1 oz butter
3-3/4 cups vegetable broth
1 orange, rind grated
4 oranges, juiced

Cooking Directions:

Melt the butter in a saucepan, add the carrots and onion, and cook for 10 minutes, without browning. Add the stock, sugar, and salt and pepper to taste. Bring to the boil, cover, and simmer for 1 hour or until the carrots are tender. Cool slightly. Mix in a blender or food processor until smooth. Pour into a soup tureen and stir in the orange rind and juice. Allow to cool, then chill for several hours. Just before serving, stir in the cream.

Nutrition Facts

Calories 170
% Calories From Fat 42.4%
Total Fat 8g
Saturated Fats 5g
Mono-unsaturated Fats 2g
Poly-unsaturated Fats 0g
Cholesterol 25mg
Sodium 680mg
Total Carbohydrates 24g
Dietary Fiber 5g
Sugar 15g
Protein 3g

More Information


Thiamin B1 0 mg
Vitamin B12 0 mcg
Vitamin K 12 mcg
Vitamin A 15000 IU
Niacin B3 1 mg
Pantothenic Acid 1 mg
Riboflavin B2 0 mg
Vitamin C 62 mg
Vitamin D 2 IU
Vitamin B6 0 mg
Vitamin E 1 mg
Choline 22 mg


Manganese 0 mg
Calcium 96 mg
Magnesium 23 mg
Phosphorus 66 mg
Zinc 0 mg
Fluoride 40 mcg
Copper 0 mg
Sodium 680 mg
Selenium 1 mcg
Iron 0 mg
Potassium 450 mg

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