Curried Carrot Soup
Soups
Amount to eat (1 serving)
Time to prepare: 15 mins to prep
Time to cook: 25 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0.1g
Sucrose: 5.5g
Glucose: 1.2g
Fructose: 1.1g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 2.1g

Fats

Saturated: 0.3g
Monounsaturated:3.5g
Polyunsaturated: 1g
Trans: 0g

Fatty Acids

Total Omega 3: 0.1g
Total Omega 6: 0.7g
ALA: 0.1g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 5.1g 21%
Net Carbs: 13
Sodium: 744.3mg 32%
Potassium: 553.7
Cholesterol: 0

Nutritional Values (g)


Calories: 124 Fat: 5g
Protein: 3g Carbs: 18g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Curry powder (Spices)
1 tbsp / 6.3 grams
Water (Plain, clean water)
2 cup / 473 grams
Vegetable oil (Natreon canola, high stability, non trans, high oleic (70%))
2 tbsp / 28 grams
Carrots (Raw)
7 cup chopped / 896 grams
Vegetable Broth (From bouillons. Low sodium)
4 cup / 960 grams
Onions (Raw)
1 medium (2-1/2″ dia) / 110 grams

Instructions

Step 1
Chop onion and carrots.
Step 2
Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
Step 3
Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.