butter onion, garlic ginger root, carrots, reduced sodium fat free chicken broth orange juice uncooked rice salt and pepper to taste cvt
| 3 | tbsp butter |
| 1 | medium onion, sliced |
| 1 | clove garlic |
| 3 | tbsp ginger root, minced |
| 1 | lb carrots, peeled and sliced |
| 3 | cups (reduced sodium fat free) chicken broth (105273) |
| 1 | cup orange juice |
| 2 | tbsp uncooked rice |
| 1 | salt and pepper to taste |
- In a soup pot, melt butter over medium heat. Sauté onion and garlic until soft but not brown, 5 to 8 minutes.
- Add ginger and carrots and sauté for 5 minutes longer.
- Stir in broth, orange juice and rice, reduce heat to low, cover and cook for 30 minutes.
- Allow to cool, then puree in batches in food processor or blender. Add salt and pepper to taste. Reheat before serving.
Citrus, Rice, Vegetables, First Course, Soup, American, Puree, Saute, Simmer, Sugar-Free
| Nutrition Facts | ||||||
Serving Size 269.7g |
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Amount Per Serving |
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Calories 128 Calories from Fat
54 |
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% Daily Value* |
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|
Total Fat
6.0g 9%
|
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|
Saturated Fat
2.9g 14%
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Cholesterol
15mg 5%
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Sodium
320mg 13%
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Total Carbohydrates
17.1g 6%
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Dietary Fiber
2.7g 11%
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Sugars
7.7g |
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Protein
2.0g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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