Prep Time 20 min
Cook Time 20 Min
Servings N/A
Difficulty Easy

Ingredients

  • 2 tbsps. Crisco® Canola Oil and Omega-3 DHA
  • 1 cup chopped yellow onion
  • 2 lbs. baby cut carrots
  • 2 (14 oz.) cans fat free vegetable broth
  • 3/4 cup water
  • 3/4 cup Smucker's® Low Sugar Reduced Sugar Sweet Orange Marmalade
  • 1 1/2 tbsps. minced fresh mint leaves
  • Mint sprig for garnish, if desired

Directions

  • Step 1

    SAUTE onion in oil in 4-quart saucepan until softened. Add carrots and broth; bring to a boil. Reduce to a simmer. Cook until carrots are fork tender. Cool mixture 5 minutes.

  • Step 2

    PUREE soup in blender in four separate batches, adding some of the water to each batch; process until smooth. Return pureed soup to pan. Stir in marmalade until melted. Chill.

  • Step 3

    To serve: STIR in mint just before serving. Serve chilled with a sprig of mint for garnish, if desired.

Serving size
(1/10)

  • Calories 100
  • Calories from Fat30g
  • Total Fat 3g
  • Saturated Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 1g
  • Cholesterol 0mg
  • Sodium 400mg
  • Potassium 0mg
  • Total Carbohydrates 17g
  • Dietary Fiber 2g
  • Sugars 12g
  • Protein 1g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet