Directions:
- Place the carrots, onion, milk and the stock in a saucepan. Season to taste. Bring to the boil, cover and simmer for about 15 minutes until tender.
- Puree in a food processor or blender or rub through a sieve.
- Return to the saucepan, stir in the orange rind and juice and reheat gently but do not allow to boil. Taste and re-season, if necessary.
- Serve hot with the parsley and a swirl of creme fraiche.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.51 Kcal (538 kJ) | ||
| Calories from fat | 36.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.02g | 6% | |
|---|---|---|---|
| Cholesterol | 5.99mg | 2% | |
| Sodium | 119.67mg | 5% | |
| Potassium | 542.79mg | 12% | |
| Total Carbs | 18.99g | 6% | |
| Sugars | 11.22g | 45% | |
| Dietary Fiber | 4.13g | 17% | |
| Protein | 4.45g | 9% | |
| Vitamin C | 11.7mg | 20% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 0.1mg | 1% | |
| Calcium | 153.1mg | 15% | |
| Amount Per 100 g | |||
| Calories | 53.13 Kcal (222 kJ) | ||
| Calories from fat | 14.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.66g | 6% | |
|---|---|---|---|
| Cholesterol | 2.48mg | 2% | |
| Sodium | 49.48mg | 5% | |
| Potassium | 224.42mg | 12% | |
| Total Carbs | 7.85g | 6% | |
| Sugars | 4.64g | 45% | |
| Dietary Fiber | 1.71g | 17% | |
| Protein | 1.84g | 9% | |
| Vitamin C | 4.8mg | 20% | |
| Vitamin A | 0.5mg | 38% | |
| Calcium | 63.3mg | 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.
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