Orange soupSubmitted by: MIKIIO
Parsnips, 390 grams
Carrots, raw, 370 grams
Water, tap, 1000 mL
Tarragon, ground, 1 tbsp
*Coriander seed, 1 tsp
Orange Juice, 100 mL
2) Cook them in a large soup pot with Tarragon and coriander
3) Simmer until the carrots are tender.
4) Using a food processor or blender, puree the soup in batches until smooth.
5) Squeeze an orange, and stir again.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MIKIIO.