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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Gently melt the butter in a pan. | 2. Add the carrots, onion and garlic. | 3. Cover, then cook over a low heat for about 12 minutes, stirring occasionally, until vegetables have softened. | 4. Pour in the stock, bring to the boil, then simmer, partially covered. for 20 to 30 minutes or until the vegetables are very soft. | 5. Take off the heat, then leave to cool for a few minutes. | 6. Whizz the soup in a food processor or a blender until smooth. | 7. Pour the soup back into the pan, add the orange juice and mint, then gently reheat. | 8. Pour into warmed bowls and drizzle with a little cream if you like. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2	tablespoon		42.75	1.9642	1.3358	3.6
carrot	2		peeled sliced	104.96	24.5248	2.3808	0.6144
onion	1		sliced	60.0	14.01	1.65	0.15
garlic clove	1		crushed	-	-	-	-
vegetable stock	1 1/4	1/4		13.8125	2.5691	0.6629999999999999	0.1934
orange juice	4	fluid		-	-	-	-
mint	2	tablespoons	chopped	5.016	0.9587	0.3751	0.0832

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.