Ingredients

  • 500 grams carrots (peeled and chopped)
  • 500 grams potatoes (peeled and diced)
  • 1 onion (peeled and finely diced)
  • 1 liter vegetable stock
  • 2 oranges (juiced)
  • chervil (finely chopped, to garnish)

Directions

  1. Bring stock to a boil, add potatoes, carrots, and onion. Cover and simmer 8-10 mins. Scoop 2 ladles of vegetables from soup and set aside. Cook soup for 5 mins more. Add orange juice, remove soup from heat and use a immersion blender to purée vegetables until smooth.
  2. Return soup to heat and season with salt and cayenne pepper. Return vegetables to soup and simmer. Serve soup with a parsley garnish.
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NutritionView more

220Calories
Sodium45%DV1090mg
Fat0%DV0g
Protein10%DV5g
Carbs17%DV52g
Fiber44%DV11g

PER SERVING *

Calories220Calories from Fat
% DAILY VALUE*
Total Fat0g0%
Saturated Fat
Trans Fat
Cholesterol
Sodium1090mg45%
Potassium1150mg33%
Protein5g10%
Calories from Fat
% DAILY VALUE*
Total Carbohydrate52g17%
Dietary Fiber11g44%
Sugars11g22%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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