Directions:
- 1. Melt the butter with the oil in a large saucepan over low heat. Add the onions and cook, stirring, until wilted, about 15 minutes. Sprinkle with ginger and mace; cook, stirring, for 1 minute.
- 2. Add the carrots, broth, and orange zest. Bring to a boil, reduce heat, and simmer, partially covered, about 20 minutes. Cool slightly.
- 3. Puree in batches in a food processor. Return to the pot; stir in orange juice, salt, and pepper. Heat over low heat. Garnish with chives.
- Per serving: 130 calories, 14 g carbohydrates, 4 g protein, 6 g fat, 10 mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 588.02 Kcal (2462 kJ) | ||
| Calories from fat | 345.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.37g | 59% | |
|---|---|---|---|
| Cholesterol | 220.57mg | 74% | |
| Sodium | 247.62mg | 10% | |
| Potassium | 512mg | 11% | |
| Total Carbs | 13.31g | 4% | |
| Sugars | 8.73g | 35% | |
| Dietary Fiber | 2.59g | 10% | |
| Protein | 44.2g | 88% | |
| Vitamin C | 31.1mg | 52% | |
| Vitamin A | 8.8mg | 293% | |
| Iron | 2.4mg | 13% | |
| Calcium | 56.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 155.46 Kcal (651 kJ) | ||
| Calories from fat | 91.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.15g | 59% | |
|---|---|---|---|
| Cholesterol | 58.32mg | 74% | |
| Sodium | 65.47mg | 10% | |
| Potassium | 135.36mg | 11% | |
| Total Carbs | 3.52g | 4% | |
| Sugars | 2.31g | 35% | |
| Dietary Fiber | 0.68g | 10% | |
| Protein | 11.69g | 88% | |
| Vitamin C | 8.2mg | 52% | |
| Vitamin A | 2.3mg | 293% | |
| Iron | 0.6mg | 13% | |
| Calcium | 15mg | 6% | |
* 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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