Curried Carrot Soup

8 Ratings
  • 5 6
  • 4 2
  • 3 0
  • 2 0
  • 1 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, August/September 2006

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Recipe Summary

total:
1 hr
Servings:
6

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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

Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition Facts

Serving Size:
1 1/3 cups
Per Serving:
122 calories; protein 4g; carbohydrates 11.7g; dietary fiber 3.4g; sugars 5.5g; fat 7.4g; saturated fat 0.6g; vitamin a iu 13708.5IU; vitamin c 8.8mg; folate 35.4mcg; calcium 45.9mg; iron 0.7mg; magnesium 18.5mg; potassium 538.1mg; sodium 637.5mg; thiamin 0.1mg.
Exchanges:

2 vegetable, 1 1/2 fat
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