Carrot and Ginger Soup with Limes and Clementines December, 2001 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 |