Carrot, Fennel, and Orange Soup Recipe

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Carrot, Fennel, and Orange Soup
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Ingredients
9
Count
Nutrition
85
Calories
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Ingredients:

  • 1 medium fennel bulb (sometimes called anise), stalks trimmed flush with bulb, and bulb sliced thin crosswise
  • 1 1/2 lb carrots, sliced thin (about 4 cups)
  • 6 cups water
  • 1 tsp salt , or to taste
  • 1/4 cup sour cream

Directions:

  1. In a 3-quart heavy saucepan cook fennel bulb in butter over moderate heat, stirring, until softened and beginning to turn golden. Add carrots and garlic and cook, stirring, 1 minute. Add water and salt and simmer, covered, 20 minutes, or until carrots are very tender.
  2. In a blender purée mixture in batches with orange juice, sour cream, and salt and pepper to taste until smooth, transferring to another heavy saucepan. Heat soup, stirring, just until heated through (do not let boil).
  3. Serve soup garnished with chervil leaves or fennel fronds.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 85.03 Kcal (356 kJ)
Calories from fat 33.11 Kcal
% Daily Value*
Total Fat 3.68g 6%
Cholesterol 10.15mg 3%
Sodium 373.98mg 16%
Potassium 442.57mg 9%
Total Carbs 12.32g 4%
Sugars 5.07g 20%
Dietary Fiber 3.46g 14%
Protein 1.65g 3%
Vitamin C 14mg 23%
Vitamin A 0.9mg 30%
Iron 0.4mg 2%
Calcium 76.3mg 8%
Amount Per 100 g
Calories 27.05 Kcal (113 kJ)
Calories from fat 10.53 Kcal
% Daily Value*
Total Fat 1.17g 6%
Cholesterol 3.23mg 3%
Sodium 118.96mg 16%
Potassium 140.78mg 9%
Total Carbs 3.92g 4%
Sugars 1.61g 20%
Dietary Fiber 1.1g 14%
Protein 0.52g 3%
Vitamin C 4.5mg 23%
Vitamin A 0.3mg 30%
Iron 0.1mg 2%
Calcium 24.3mg 8%

* 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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Recipe Tags

Weightwatchers Points

  • 1.3
    Points
  • 2
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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