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Curried Carrot Soup

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Ingredients
  Onion 1 Large, coarsely chopped
  Butter 2 Tablespoon
  Carrots 6 Medium, diced
  Chicken stock 4 Cup (64 tbs)
  Lemon peel 1⁄4 Teaspoon
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  White pepper 1⁄8 Teaspoon
  Sherry 3 Tablespoon
  Curry powder 1 Teaspoon
  Sour cream 2 Tablespoon (For Garnish)
  Dill 1 Teaspoon (For Garnish)
Directions

MAKING
1) In a non-stick pan, heat butter and sauté onions until translucent.
2) Stir in all ingredients, except sherry, sour cream, and dill, with the onions.
3) Put the lid on and simmer until carrots are cooked, but not mushy.
4) Take the pan away from heat and allow to cool.
5) In a blender, place the onion mixture and blend until smooth.
6) Stir in the sherry.
7) Transfer the blended mixture into a bowl, cover and refrigerate until chill.

SERVING
8) When ready to serve, garnish with a dollop of sour cream and sprinkle of dill.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Carrot
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
55 Minutes
Ready In: 
65 Minutes
Servings: 
8

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4.10625
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 122 Calories from Fat 48

% Daily Value*

Total Fat 5 g8.4%

Saturated Fat 2.8 g14%

Trans Fat 0 g

Cholesterol 13.6 mg4.5%

Sodium 366.5 mg15.3%

Total Carbohydrates 14 g4.8%

Dietary Fiber 2.2 g8.8%

Sugars 6.5 g

Protein 4 g8.2%

Vitamin A 156.3% Vitamin C 11.1%

Calcium 3.7% Iron 4%

*Based on a 2000 Calorie diet

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Curried Carrot Soup Recipe