Carrot Soup

Course : Soups
Serves: 6
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1 small onion -- thinly sliced
1/2 ounce butter
1 pound carrots -- thinly sliced
1 teaspoon caraway seeds
1 1/2 pints chicken stock
1 medium orange -- 1/2 rind finely -- grated and juice
5 ounces soured cream -- or plain yogurt

Preparation / Directions:

Soften the Onion in the Butter. Add the Carrots and Caraway Seeds with sufficient Stock to cover comfortably. Boil until the carrots are soft. Remove from the heat and add the Orange Rind and Juice. Reduce to a puree. Pour the puree into a bowl, rinse the pan, pour the soup back into the pan and reheat it. If it looks too thick, stir in a little hot Milk. Pour into soup bowls and add a good dollop of Soured Cream or Yogurt.


Nutritional Information:

75 Calories (kcal); 2g Total Fat; (27% calories from fat); 2g Protein; 12g Carbohydrate; 5mg Cholesterol; 1117mg Sodium

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