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Curried Carrot & Onion Soup

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  Olive oil 2 Tablespoon
  Carrots 1 1⁄4 Pound, thinly sliced
  Onions 2 Medium, chopped
  Minced fresh ginger 2 Teaspoon
  Fresh jalapeno 1 , stemmed, seeded, and minced
  Curry powder 2 Teaspoon
  Mustard seed 1 Tablespoon
  Coriander seed 1 Teaspoon
  Cumin seeds 1 Teaspoon
  Cardamom seed 1 Teaspoon (Pods Removed)
  Fresh thyme leaves/1/2 teaspoon dry thyme leaves 1 Teaspoon
  Long grain white rice 1⁄3 Cup (5.33 tbs)
  Regular strength chicken broth 8 Cup (128 tbs)

In a 5- to 6-quart pan over medium-high heat, combine oil, carrots, onions, ginger, chili.
Cover and stir often until vegetables begin to brown, 12 to 15 minutes.
Add curry, mustard seed, coriander, cumin, cardamom, thyme, and rice; mix well.
Add broth and bring to a boil.
Reduce heat and simmer, covered, until rice is tender to bite, 20 to 25 minutes.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1141 Calories from Fat 353

% Daily Value*

Total Fat 40 g62.2%

Saturated Fat 5.3 g26.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5255.8 mg219%

Total Carbohydrates 174 g58%

Dietary Fiber 34.5 g138.1%

Sugars 54.9 g

Protein 30 g60.7%

Vitamin A 1904.9% Vitamin C 137.9%

Calcium 55% Iron 75.3%

*Based on a 2000 Calorie diet

Curried Carrot & Onion Soup Recipe