Spicy Curried Carrot Soup
Serves: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Nutrition Score per serving:
85 calories, 17 g carbs (76%), 0.6 g fat(6%), 6 g fiber, 4 g protein (18%), 0.1 g saturated fat
Prep Time: 15 minutes
Cook Time: 30 minutes
Nutrition Score per serving:
85 calories, 17 g carbs (76%), 0.6 g fat(6%), 6 g fiber, 4 g protein (18%), 0.1 g saturated fat
Here's a warm, seasonal treat to satisfy your appetite.
Ingredients
| 2 | pounds carrots, peeled and cut into 1-inch pieces (about 6 cups) |
| 5 | cups low-sodium chicken broth, canned or homemade |
| 1 | dried hot chili pepper, any type (optional) |
| 4 | tsp fresh ginger, minced |
| 3 | cloves garlic, peeled |
| 1 | tsp curry powder |
| 1 | tsp ground cumin |
| 1/2 | tsp freshly ground black pepper |
| 3 | tbsp fresh cilantro leaves, chopped |
Directions
In a large (5-quart) saucepan, combine all ingredients except cilantro. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes or until the carrots are tender. Transfer the mixture to a food processor in batches, 2-3 cups at a time. Purée until smooth. Return the puree to the saucepan and reheat. Stir in chopped cilantro. Serve promptly.
