Thai-Inspired Curry Carrot Soup
This carrot soup is loaded with veggies and features vibrant curry paste and creamy coconut milk. And this big-batch recipe freezes well for up to 4 months. Enjoy this mildly spicy soup with a toasted mango-chutney-and-cheese sandwich, or thin the soup with more water or broth and use it as the base for a curry with chunks of firm white fish and broccoli.
Source: EatingWell Magazine, September 2020
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Refrigerate for up to 4 days or freeze for up to 4 months.
Nutrition Facts
Serving Size:
1 cup Per Serving:
186 calories; protein 2.7g; carbohydrates 16.6g; dietary fiber 3.3g; sugars 5.2g; fat 13.2g; saturated fat 11.5g; vitamin a iu 10153IU; vitamin c 8.3mg; folate 32.7mcg; calcium 51.5mg; iron 2.2mg; magnesium 51.2mg; potassium 449mg; sodium 594.9mg.