Directions:
- Heat the oil in a large saucepan, then saute carrots, leeks, and ginger until they are soft. Add stock, bring to a boil, then reduce heat, cover, and simmer for about 20-30 minutes, until vegetables are done.
- Using a food processor, blender or stick mixer, puree soup and return to pan and stir in orange juice.
- Season to taste with salt-remember to oversalt cold soups a little. Refrigerate and chill.
- When ready to serve, ladle into bowls and top with leek circles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 358.91 Kcal (1503 kJ) | ||
| Calories from fat | 201.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.41g | 34% | |
|---|---|---|---|
| Cholesterol | 106.47mg | 35% | |
| Sodium | 137.81mg | 6% | |
| Potassium | 609.48mg | 13% | |
| Total Carbs | 15.32g | 5% | |
| Sugars | 9.18g | 37% | |
| Dietary Fiber | 2.49g | 10% | |
| Protein | 22.89g | 46% | |
| Vitamin C | 40.4mg | 67% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 1.4mg | 8% | |
| Calcium | 51.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 132.11 Kcal (553 kJ) | ||
| Calories from fat | 74.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.25g | 34% | |
|---|---|---|---|
| Cholesterol | 39.19mg | 35% | |
| Sodium | 50.73mg | 6% | |
| Potassium | 224.34mg | 13% | |
| Total Carbs | 5.64g | 5% | |
| Sugars | 3.38g | 37% | |
| Dietary Fiber | 0.92g | 10% | |
| Protein | 8.43g | 46% | |
| Vitamin C | 14.9mg | 67% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 0.5mg | 8% | |
| Calcium | 18.9mg | 5% | |
* 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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