Brunch

Butternut and carrot soup with orange and nutmeg is for Soup.

Butternut and carrot soup with orange and nutmeg takes 10 minutes to prepare.

Butternut and carrot soup with orange and nutmeg takes 25 minutes to cook.

Butternut and carrot soup with orange and nutmeg makes 1 servings.

The ingredients for Butternut and carrot soup with orange and nutmeg are:

Carrots, raw, 265 grams
Butternut Squash Raw, 300 gram(s)
1/2 an orange (raw),
Orange Peel, 1 tbsp
1/2 tsp. Cumin Powder, 1 serving
nutmeg, grated, 1 tsp
1 Knorr Vegetable stock cube

1 tblsp fat free natural yogurt person
25g of almonds per person

Here is how you make Butternut and carrot soup with orange and nutmeg:

Clean your carrots (do not peel) and chop up chunky. Peel your butternut squash and chop up chunky. Peel or zest the orange and then remove the outer remaining pith. Cut in half and chop half up. Place the chopped ingredients and the peel/zest into the pan with enough hot water to just cover. Add the cumin and the stock cube.Bring to the boil and then simmer until vegetables are soft. Add the nutmeg. Take off the heat and then blend/puree/liquidise.Put back on the heat to keep warm and toast the almonds either in a dry frying pan or under the grill keeping an on eye on them so that they don't burn!.Serve the soup with a tablespoon of the yogurt and sprinkle the almonds over.Serving Size: Makes 2 generous portionsNumber of Servings: 1Recipe submitted by SparkPeople user TLDOCT.

The nutritional information for Butternut and carrot soup with orange and nutmeg is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 632.8

• Total Fat: 28.9 g
• Cholesterol: 0.0 mg
• Sodium: 1,785.0 mg
• Total Carbs: 77.3 g
• Dietary Fiber: 21.1 g
• Protein: 20.2 g

The dietary needs meet for Butternut and carrot soup with orange and nutmeg is Low Carb