Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut Oil | 1 tbsp (14g) | 119 |
| Orange Juice | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds carrots thinly sliced
- 2 tablespoons peanut oil
- 2 cups chopped white onions
- 2 large celery stalks diced
- 4 cups water
- 1½ cups fresh orange juice
- ¼ cup dry white wine
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- 1 cup soymilk
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons freshly minced parsley
- 3 tablespoons minced scallions
Directions
Reserve And Set Aside 1/2-Pound carrots. Heat oil in Large Soup PotThen Saut? onions And celery Until Golden. Add All RemainingIngredients Except Reserved carrots. Bring to a Boil Then Cover AndSimmer Over Moderate Heat Until Vegetables Are Tender. Puree UntilSmooth Then Return to Low Heat And Simmer 20 Minutes. Let StandSeveral Hours Before Serving. Just Before Serving Steam ReservedCarrots Until Tender And Stir Into Soup.
Category:Cathy's Recipes