Carrot and Orange Soup with Thyme
The flavours of carrot, orange and real whipping cream complement each other to absolute perfection in this easy-to-make puréed soup.
- Prep: 15 min
- Cooking: 30 min - 35 min
Ingredients
- 1 tbsp (15 mL) butter
- 1 onion chopped
- 2 garlic cloves minced
- 2 1/2 cups (625 mL) chicken stock
- 1 cup (250 mL) orange juice
- Finely grated peel of one orange
- 2 tbsp (30 mL) fresh thyme or 2 tsp (10 mL) dried thyme
- 1 lb (450 g) carrots sliced
- 1 cup (250 mL) 35 % cream
- 3 tbsp (45 mL) lemon juice
- Salt and pepper to taste
- Sprigs of fresh thyme for garnish
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Preparation
Heat butter in large saucepan over medium heat. Sauté onion and garlic; cook 2 min stirring occasionally. Add chicken stock, orange juice, peel and 1/2 the fresh thyme or all the dried thyme; bring to boil. Add carrots, cover and simmer 30 min until very tender. Add remaining fresh thyme.
Purée soup until smooth. Return mixture to the saucepan; stir in cream, lemon juice, salt and pepper. Garnish with sprigs of fresh thyme.
Tips
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Nutritional information
Per serving| Energy: | 165 Calories |
| Protein: | 2 g |
| Carbohydrate: | 13 g |
| Fat: | 12 g |
| Fibre: | 2 g |
| Sodium: | 362 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 5 % / 54 mg |
| Folate: | 11 % |
| Vitamin A: | 168 % |
| Vitamin B6: | 12 % |
| Vitamin C: | 31 % |
