Directions:
- In a soup pot, melt butter over medium heat. Sauté onion and garlic until soft but not brown, 5 to 8 minutes.
- Add ginger and carrots and sauté for 5 minutes longer.
- Stir in broth, orange juice and rice, reduce heat to low, cover and cook for 30 minutes.
- Allow to cool, then puree in batches in food processor or blender. Add salt and pepper to taste. Reheat before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 753.68 Kcal (3156 kJ) | ||
| Calories from fat | 314.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.96g | 54% | |
|---|---|---|---|
| Cholesterol | 91.59mg | 31% | |
| Sodium | 327.58mg | 14% | |
| Potassium | 2225.78mg | 47% | |
| Total Carbs | 103.55g | 35% | |
| Sugars | 47.31g | 189% | |
| Dietary Fiber | 16.47g | 66% | |
| Protein | 10.79g | 22% | |
| Vitamin C | 160.7mg | 268% | |
| Vitamin A | 5mg | 165% | |
| Iron | 1.2mg | 7% | |
| Calcium | 223mg | 22% | |
| Amount Per 100 g | |||
| Calories | 83.79 Kcal (351 kJ) | ||
| Calories from fat | 34.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.89g | 54% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 31% | |
| Sodium | 36.42mg | 14% | |
| Potassium | 247.44mg | 47% | |
| Total Carbs | 11.51g | 35% | |
| Sugars | 5.26g | 189% | |
| Dietary Fiber | 1.83g | 66% | |
| Protein | 1.2g | 22% | |
| Vitamin C | 17.9mg | 268% | |
| Vitamin A | 0.6mg | 165% | |
| Iron | 0.1mg | 7% | |
| Calcium | 24.8mg | 22% | |
* 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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