4 Serves
45 Mins
Heat the cooking oil or butter in a large pot over medium heat.
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Vitamin K
21 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
39 µg / 400 µgCalcium
81 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
64 mg / 1,250 mgPotassium
546 mg / 4,700 mgSodium
104 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
5 g / 28 gSugar
11 g / 50 gSaturated Fat
2 g / 20 gCholesterol
10 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Add the chopped onions to the pot and sauté until they become soft and translucent.
Stir in the carrots and continue to sauté for another few minutes to develop their flavor.
Pour in the water and season with salt and pepper. Cover the pot and simmer until the carrots are tender.
Stir in the orange juice and ground coriander, then let the soup cook for an additional two minutes.
Transfer the mixture to a blender and process until completely smooth.
Ladle the soup into bowls and garnish with fresh cilantro before serving hot.
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