Butternut and carrot soup with orange and nutmeg
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 632.8
- Total Fat: 28.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,785.0 mg
- Total Carbs: 77.3 g
- Dietary Fiber: 21.1 g
- Protein: 20.2 g
View full nutritional breakdown of Butternut and carrot soup with orange and nutmeg calories by ingredient
Introduction
This was a bit of an experiment as I had some butternut squash and some carrots to be used up. I have almost no sense of taste so no idea what it's like taste wise! This was a bit of an experiment as I had some butternut squash and some carrots to be used up. I have almost no sense of taste so no idea what it's like taste wise!Number of Servings: 1
Ingredients
-
Carrots, raw, 265 grams
Butternut Squash Raw, 300 gram(s)
1/2 an orange (raw),
Orange Peel, 1 tbsp
1/2 tsp. Cumin Powder, 1 serving
nutmeg, grated, 1 tsp
1 Knorr Vegetable stock cube
1 tblsp fat free natural yogurt person
25g of almonds per person
Tips
This is a good soup for a low carb diet but if you're not on a low carb diet, serve with crusty bread.
I haven't experimented much with this yet due to lack of taste but I think it would go nice with lime zest instead of the orange and freshly chopped coriander (cilantro?) and a spoonful of coconut milk instead of the yogurt. Naturally the nutritional values would be different with the coconut milk.
Directions
Clean your carrots (do not peel) and chop up chunky. Peel your butternut squash and chop up chunky. Peel or zest the orange and then remove the outer remaining pith. Cut in half and chop half up. Place the chopped ingredients and the peel/zest into the pan with enough hot water to just cover. Add the cumin and the stock cube.
Bring to the boil and then simmer until vegetables are soft. Add the nutmeg. Take off the heat and then blend/puree/liquidise.
Put back on the heat to keep warm and toast the almonds either in a dry frying pan or under the grill keeping an on eye on them so that they don't burn!.
Serve the soup with a tablespoon of the yogurt and sprinkle the almonds over.
Serving Size: Makes 2 generous portions
Number of Servings: 1
Recipe submitted by SparkPeople user TLDOCT.
Bring to the boil and then simmer until vegetables are soft. Add the nutmeg. Take off the heat and then blend/puree/liquidise.
Put back on the heat to keep warm and toast the almonds either in a dry frying pan or under the grill keeping an on eye on them so that they don't burn!.
Serve the soup with a tablespoon of the yogurt and sprinkle the almonds over.
Serving Size: Makes 2 generous portions
Number of Servings: 1
Recipe submitted by SparkPeople user TLDOCT.