|Carrot and Ginger Soup with Limes and Clementines
Serves 4 / Grated zest of limes and clementines add spark to this golden, gingery soup. The mild taste of clementine juice works well, but orange, mandarin or tangerine juice also work fine.
2 tablespoons butter
1. Heat butter and oil in a saucepan, add onions and a pinch of salt, and cook until softened and golden. Add ginger and carrots and sauté a few minutes more. Add stock or water, clementine juice, salt and pepper. Bring to a boil, then simmer until carrots are tender, about 20 minutes.
Calories 239,Fat 13,Perfat 47,Cholesterol 15,Carbo 27,Protein 5,Fiber N/A,Sodium N/A