chilled carrot and orange soup

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* Exported from MasterCook *

 

Chilled Carrot and Orange Soup

 

Recipe By :Seabreeze Orangic Farms, San Diego, CA

Serving Size : 0 Preparation Time :0:00

Categories : Beverages

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup veggie stock

Young carrots -- washed and sliced

1 bunch leeks -- sliced

2 pints low-sodium broth

1/2 teaspoon sugar or honey

4 oranges; juiced (1.5-cups) -- strained

4 ounces soymilk

or blended soft tofu or half-and-half

 

In a heavy-bottomed saucepan, cook carrots and leeks in ½ cup veggie stock until

tender, stirring occasionally, approximately 5 to 7 minutes. Stir in stock and

add sweetener. Bring to a boil, cover and simmer until very tender. Remove

from heat, transfer to a food processor, and process until smooth. Add orange

juice and half-and-half, blending to mix. Cool, and then chill in refrigerator

for several hours.

 

Description:

" Smoothie "

Source:

" Stephenie Caughlin "

Copyright:

" January 10, 2001 "

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Per Serving (excluding unknown items): 301 Calories; 1g Fat (2.4% calories from

fat); 6g Protein; 74g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 18mg

Sodium. Exchanges: 2 1/2 Vegetable; 3 1/2 Fruit.

 

NOTES : Refreshing in the afternoon. Adapted from Savoring San Diego by the

UCSD Medical Center Auxiliary Cookbook (our veggies are on the cover)

 

Nutr. Assoc. : 0 0 0 0 0 4315 0 0

 

 

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