Directions:
- Brown the onion in the butter until soft.
- Put onions carrots and chicken stock in a sauce pan.
- Add Orange juice, heat to meld the flavors.
- Puree in a food processor until very smooth season with salt& pepper and Return to saucepan and blend in the nutmeg.
- Bring to a boil stirring during cooking time.
- To serve top and swirl in two tbsp of cream (or yogurt).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 416.52 Kcal (1744 kJ) | ||
| Calories from fat | 209.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.3g | 36% | |
|---|---|---|---|
| Cholesterol | 71.03mg | 24% | |
| Sodium | 490.34mg | 20% | |
| Potassium | 1059.13mg | 23% | |
| Total Carbs | 42.17g | 14% | |
| Sugars | 19.84g | 79% | |
| Dietary Fiber | 8.46g | 34% | |
| Protein | 11.65g | 23% | |
| Vitamin C | 46mg | 77% | |
| Vitamin A | 2.4mg | 80% | |
| Calcium | 125.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 63.76 Kcal (267 kJ) | ||
| Calories from fat | 32.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.57g | 36% | |
|---|---|---|---|
| Cholesterol | 10.87mg | 24% | |
| Sodium | 75.06mg | 20% | |
| Potassium | 162.14mg | 23% | |
| Total Carbs | 6.46g | 14% | |
| Sugars | 3.04g | 79% | |
| Dietary Fiber | 1.3g | 34% | |
| Protein | 1.78g | 23% | |
| Vitamin C | 7mg | 77% | |
| Vitamin A | 0.4mg | 80% | |
| Calcium | 19.1mg | 13% | |
* 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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