Curried Carrot Soup Recipe


Main Ingredient


 Vegetable oil2 Teaspoon
 Thinly sliced carrots4 Cup (64 tbs)
 Sliced onion1 Cup (16 tbs)
 All purpose flour1 Tablespoon
 Curry powder1 1⁄2 Teaspoon
 Low sodium beef broth4 Cup (64 tbs)
 1% milk1 Cup (16 tbs)
 Chopped lean cooked ham6 Ounce

Nutrition Facts

Serving size: Complete recipe

Calories 855 Calories from Fat 239

% Daily Value*

Total Fat 27 g41.4%

Saturated Fat 7.7 g38.4%

Trans Fat 0 g

Cholesterol 99.3 mg

Sodium 3380 mg140.8%

Total Carbohydrates 108 g36.1%

Dietary Fiber 21.5 g86.1%

Sugars 58.2 g

Protein 51 g101.6%

Vitamin A 2030.9% Vitamin C 73.2%

Calcium 61.6% Iron 27.8%

*Based on a 2000 Calorie diet


1. In large saucepan, heat oil; add carrots and onion. Cook over high heat, stirring occasionally, 5 minutes. Stir in flour and curry powder; cook 1 minute longer.
2. Pour in broth; bring to a boil. Reduce heat to low; simmer, covered, until carrots are tender, 8 to 10 minutes. Remove from heat; cool slightly.
3. In food processor, in 2 batches, puree carrot mixture until smooth. Return soup to saucepan; stir in milk and ham, if using. Cook over medium-high heat until heated through, about 5 minutes. Ladle evenly into 4 soup bowls.