Carrot and Orange Soup Recipe

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Ingredients:

Serving

Directions:

Melt the butter in a large pan. Add the leeks and carrots and stir well., coating the vegetables with the butter. Cover and cook for about 10 minutes, until the vegetables are beginning to soften but not colour.
Pour in the stock and the orange rind and juice. Add the nutmeg and season to taste with salt and pepper. Bring to the boil, lower the heat, cover and simmer for about 40 minutes, or until the vegetables are tender.
Leave to cool slightly, then purée the soup in a food processor or blender until smooth.
Return the soup tp the pan and add 2 tbsp of the yoghurt, then taste the soup and adjust the seasoning if necessary. Reheat gently.
Ladle the soup into warm individual bowls and put a swirl of yoghurt in the centre of each. Sprinkle the fresh sprigs of coriander over each bowl to garnish and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	230.82 Kcal (966 kJ)
Calories from fat	92.02 Kcal
		% Daily Value*
Total Fat	10.22g	16%
Cholesterol	28.75mg	10%
Sodium	105.89mg	4%
Potassium	655.54mg	14%
Total Carbs	30.09g	10%
Sugars	15.39g	62%
Dietary Fiber	6.08g	24%
Protein	7.01g	14%
Vitamin C	49.5mg	82%
Vitamin A	1.3mg	42%
Iron	1.3mg	7%
Calcium	147.5mg	15%

Amount Per 100 g
Calories	78.24 Kcal (328 kJ)
Calories from fat	31.19 Kcal
		% Daily Value*
Total Fat	3.47g	16%
Cholesterol	9.74mg	10%
Sodium	35.89mg	4%
Potassium	222.2mg	14%
Total Carbs	10.2g	10%
Sugars	5.22g	62%
Dietary Fiber	2.06g	24%
Protein	2.37g	14%
Vitamin C	16.8mg	82%
Vitamin A	0.4mg	42%
Iron	0.5mg	7%
Calcium	50mg	15%

* 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.

Tastes

salty
savory
bitter
sweet

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