2

Carrot-Orange Soup

Total Time
50 min
Prep
9 min
Cook
41 min
Serves
6
Difficulty
Easy
Originally from a French restaurant, “containing a whole stick of butter”—and revising it according to WW guidelines.
Ingredients

vegetable oil

1 Tbsp

uncooked carrot(s)

2 pound(s), chopped

uncooked onion(s)

1 large, chopped

ground cumin

1 tsp

reduced-sodium chicken broth

6 cup(s), or vegetable broth

orange zest

2 tsp, grated

unsweetened orange juice

½ cup(s)

ground nutmeg

¼ tsp

uncooked scallion(s)

2 medium, thinly sliced diagonally

Instructions

  1. Heat the oil in a large nonstick saucepan over medium heat. Add the carrots and onion and cook, partially covered, stirring occasionally, until the carrots and onion are softened, about 10 minutes. Stir in the cumin and cook about 1 minute.
  2. Stir in the broth; bring to a boil. Reduce the heat and simmer, uncovered, until the carrots are very tender, about 25 minutes.
  3. Remove the pan from the heat; let the mixture cool for a few minutes. Transfer the mixture in batches to a food processor or blender and puree. Return the soup to the pan. Stir in the orange zest, juice, and nutmeg; return to a simmer. Remove from the heat; stir in the scallions. Yields 1 1/3 cups per serving.

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