Spiced Carrot Soup Recipe

Summary

CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Olive oil2 Teaspoon
 Chopped onion1⁄2 Cup (8 tbs), coarsely chopped
 Curry powder3⁄4 Teaspoon
 Salt1⁄2 Teaspoon, divided
 Ground cumin1⁄2 Teaspoon
 Ground cinnamon1⁄8 Teaspoon
 Fat free, less sodium chicken broth4 Cup (64 tbs)
 Carrots1 1⁄2 Pound, peeled and coarsely chopped into 1/2-inch pieces (About 15 Pieces)
 Water1 Cup (16 tbs), divided
 Light coconut milk1⁄3 Cup (5.33 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 608 Calories from Fat 214

% Daily Value*

Total Fat 24 g36.6%

Saturated Fat 6.8 g33.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1949.9 mg81.2%

Total Carbohydrates 89 g29.8%

Dietary Fiber 22 g87.9%

Sugars 35.8 g

Protein 13 g25.6%

Vitamin A 2274% Vitamin C 77.5%

Calcium 36.5% Iron 22.6%

*Based on a 2000 Calorie diet

Directions

1. Heat oil in a Dutch oven. Add onion, and saute 3 to 4 minutes or until tender. Add curry powder, 1/4 teaspoon salt, cumin, and cinnamon; cook 2 minutes. Slowly stir in chicken broth; bring to a boil. Add carrots; bring to a boil. Reduce heat, and simmer, covered, 8 to 10 minutes or until carrots are tender. Add 1/2 cup water and 1/4 teaspoon salt.
2. Place soup in batches in a blender or food processor; process until smooth.
3. Return mixture to Dutch oven. Stir in 1/2 cup water and coconut milk. Cook over medium heat 2 to 3 minutes.
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