1 tbsp | canola oil | 15 mL | |
1 | onions, coarsely chopped | 200 g | |
6 | carrots, coarsely chopped | 600 g | |
2/3 cup | orange juice, freshly squeezed | 2 oranges | |
2 1/2 tbsp | gingerroot, coarsely grated | 30 g | |
2 cups | chicken broth, low-sodium | 500 mL | |
2 cups | water | 500 mL | |
1/4 cup | cream 15% [optional] | 65 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
A blender or food processor will be very useful to purée the soup.
The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. Cream should not be added before freezing, but later when the soup is reheated.
per 1 serving (330 g)
Amount % Daily Value |
Calories 140 |
Fat 4 g 5 % |
Saturated
0.4 g
2 % |
Cholesterol 0 mg |
Sodium 120 mg 5 % |
Carbohydrate 24 g 8 % |
Fibre 4 g 16 % |
Sugars 12 g |
Net Carbs 20 g |
Protein 4 g |
Vitamin A 164 % |
Vitamin C 54 % |
Calcium 6 % |
Iron 6 % |
Food Group | Exchanges |
---|---|
Fruits | ½ |
Vegetables | 3 |
Fats | 1 |
I would use 1/2 the ginger
Used less half the ginger, it was just right