Directions:
- In a very large saucepan, heat the butter over medium heat.
- Sauté the garlic and onion until they are soft but not brown (about 5 to 8 minutes).
- Add the ginger and carrots and sauté for 5 minutes longer.
- Stir in the broth, orange juice and rice.
- Reduce the heat to low, cover and cook for 30 minutes.
- Allow to cool, then purée in batches in the food processor or blender.
- Add salt and pepper to taste.
- Reheat soup before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 205.19 Kcal (859 kJ) | ||
| Calories from fat | 74.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.27g | 13% | |
|---|---|---|---|
| Cholesterol | 16.5mg | 5% | |
| Sodium | 687.79mg | 29% | |
| Potassium | 555.77mg | 12% | |
| Total Carbs | 30.43g | 10% | |
| Sugars | 10.3g | 41% | |
| Dietary Fiber | 3.93g | 16% | |
| Protein | 4.22g | 8% | |
| Vitamin C | 29.2mg | 49% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 1.4mg | 8% | |
| Calcium | 54.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 75.74 Kcal (317 kJ) | ||
| Calories from fat | 27.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.05g | 13% | |
|---|---|---|---|
| Cholesterol | 6.09mg | 5% | |
| Sodium | 253.87mg | 29% | |
| Potassium | 205.14mg | 12% | |
| Total Carbs | 11.23g | 10% | |
| Sugars | 3.8g | 41% | |
| Dietary Fiber | 1.45g | 16% | |
| Protein | 1.56g | 8% | |
| Vitamin C | 10.8mg | 49% | |
| Vitamin A | 0.3mg | 28% | |
| Iron | 0.5mg | 8% | |
| Calcium | 20mg | 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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