Carrot-Orange Soup
1
Points®
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
Carrots
2 pound(s), chopped
Onion
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
Scallions
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.