Home » Curried Carrot Soup
Curried Carrot Soup
From EatingWell: August/September 2006
If you like a bit of heat, use hot Madras curry powder in this recipe. Serve as a light lunch or as an appetizer before supper.
6 servings, 1 1/3 cups each
Active Time:
Total Time:
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber | High potassium | Gluten free |
View Our Nutrition Guidelines »Ingredients
- 3 tablespoons canola oil
- 2 teaspoons curry powder
- 8 medium carrots, peeled and thinly sliced
- 4 medium stalks celery, thinly sliced
- 1 medium onion, coarsely chopped
- 5 cups reduced-sodium chicken broth
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
Preparation
- Cook oil and curry powder in a large saucepan over medium heat, stirring, until fragrant, 1 to 2 minutes. Stir in carrots, celery and onion; toss to coat in oil. Cook, stirring frequently, for 10 minutes. Stir in broth. Bring to a boil. Reduce heat and simmer until the vegetables are very tender, about 10 minutes. Remove from the heat; let stand 10 minutes. Lay a paper towel over the surface of the soup to blot away the oil that has risen to the top. Discard the paper towel.
- Working in batches of no more than 2 cups at a time, transfer the soup to a blender and puree (use caution when pureeing hot liquids). Return the pureed soup to the pan, place over medium heat and heat through. Season with lemon juice, salt and pepper.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 1 day.
Nutrition
Per serving: 133 calories; 8 g fat ( 1 g sat , 4 g mono ); 4 mg cholesterol; 12 g carbohydrates; 0 g added sugars; 5 g protein; 3 g fiber; 389 mg sodium; 383 mg potassium.
Nutrition Bonus: Vitamin A (280% daily value), Vitamin C (15% dv).
Carbohydrate Servings: 1
Exchanges: 2 vegetable, 1 1/2 fat
More From EatingWell
-
Breakfast is an important meal, providing you with energy for...
Breakfast can give you a much-needed energy boost to start...
-
Breakfast is good for your heart, says recent research in the...
-
Nearly 107 million Americans are believed to have high...
Recipe Categories
- Publication
- August/September 2006
- Health & Diet Considerations
- High potassium
- High fiber
- Healthy weight
- Heart healthy
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Diabetes appropriate
- Gluten free
- Preparation/ Technique
- Saute
- Servings
- 8 or more
- Total Time
- 1 hour or less
- Ease of Preparation
- Moderate
- Type of Dish
- Soups/stews
Advertisement
Free Newsletters
EatingWell Magazine
| | | | | Customer Service |
Advertisement
Today's Favorites
- Skillet Gnocchi with Chard & White Beans (189 comments)
- Chilaquiles Casserole (103 comments)
- Hamburger Buddy (100 comments)
- Bev's Chocolate Chip Cookies (87 comments)
- Balsamic & Parmesan Roasted Cauliflower (74 comments)
- Easy Salmon Cakes (73 comments)
- Broccoli-Cheese Chowder (72 comments)
- Mini Mushroom-&-Sausage Quiches (63 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (58 comments)
- Beef & Bean Chile Verde (52 comments)
Poll of the week
© Copyright 2012, Meredith Corporation. All Rights Reserved
READER'S COMMENT: