Spicy Curried Carrot Soup
Spicy Curried Carrot Soup

Photo Credit

Getty Images

This Recipe

  • Skill Level: Intermediate
  • Serves: 6
  • Start to Finish: under 1 hour
  • Prep: 15 minutes
  • Cook: 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 105kcal (5%)
  • 573mg (24%) Sodium
  • 21g Carbs
  • 7g Fiber
  • 1g (1%) Fat
  • 0g (1%) Saturated Fat
  • 11g Sugars
  • 5g Protein
  • 77mg (8%) Calcium
  • 2mg (10%) Iron
105kcal (5%)573mg (24%)21g7g1g (1%)11g5g0g (1%)
This warm, seasonal soup is filling and satisfying even without cream.

Ingredients:

  • 2 pounds carrots, peeled and cut into 1-inch pieces (about 6 cups)
  • 5 cup low-sodium chicken broth, canned or homemade
  • 1 dried hot chili pepper, any type (optional)
  • 4 teaspoon fresh ginger, minced
  • 3 clove garlic, peeled
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoon fresh cilantro leaves, chopped

Directions:

Directions

1. In a large (5-quart) saucepan, combine all ingredients except cilantro. Bring to a boil, then reduce heat to low and simmer for 30 minutes or until carrots are tender. 2. Transfer mixture to a food processor in batches, 2-3 cups at a time. Purée until smooth. 3. Return puree to saucepan and reheat. Stir in chopped cilantro. Serve promptly.
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