Curried Carrot & Onion Soup Recipe


MethodMain Ingredient


 Olive oil2 Tablespoon
 Carrots1 1⁄4 Pound, thinly sliced
 Onions2 Medium, chopped
 Minced fresh ginger2 Teaspoon
 Fresh jalapeno1 , stemmed, seeded, and minced
 Curry powder2 Teaspoon
 Mustard seed1 Tablespoon
 Coriander seed1 Teaspoon
 Cumin seeds1 Teaspoon
 Cardamom seed1 Teaspoon (Pods Removed)
 Fresh thyme leaves/1/2 teaspoon dry thyme leaves1 Teaspoon
 Long grain white rice1⁄3 Cup (5.33 tbs)
 Regular strength chicken broth8 Cup (128 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1141 Calories from Fat 353

% Daily Value*

Total Fat 40 g62.2%

Saturated Fat 5.3 g26.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5255.8 mg219%

Total Carbohydrates 174 g58%

Dietary Fiber 34.5 g138.1%

Sugars 54.9 g

Protein 30 g60.7%

Vitamin A 1904.9% Vitamin C 137.9%

Calcium 55% Iron 75.3%

*Based on a 2000 Calorie diet


In a 5- to 6-quart pan over medium-high heat, combine oil, carrots, onions, ginger, chili.
Cover and stir often until vegetables begin to brown, 12 to 15 minutes.
Add curry, mustard seed, coriander, cumin, cardamom, thyme, and rice; mix well.
Add broth and bring to a boil.
Reduce heat and simmer, covered, until rice is tender to bite, 20 to 25 minutes.