Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Oil-2 tbsp
- Onion, peeled and chopped-1 medium
- Carrots, scrubbed and chopped-900g/2lb
- Light vegetable stock-1l/1¾pt
- Nutmeg-2.5g/½ tsp
- Paprika-2.5g/½ tsp
- Fresh coriander, finely chopped-15-30g/1-2 tbsp
- Rind and juice-1 large orange
- Salt and freshly ground black pepper
- Extra coriander leaves orange slices-for the garnish
Directions
Heat the oil in a pan, add the onions, then cover the pan and sweat them for 2 - 3 minutes.
Peel and chop the carrots finely and add these to the pan. Cover again and sweat the vegetables for a further 10 minutes.
Next add the stock, spices, coriander and the rind and juice of an orange. Bring to the boil and simmer for 40 minutes.
Let the soup cool, then liquidise it thoroughly, making sure it is completely smooth. Season it well with salt and freshly ground black pepper, then return the soup to a clean pan and re-heat it gently.
You can serve this soup garnished with extra coriander or thin slices of orange.
Category:Pakistanian Recipes
Category:Pakistanian Soups