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Spiced Carrot Soup

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  Olive oil 2 Teaspoon
  Chopped onion 1⁄2 Cup (8 tbs), coarsely chopped
  Curry powder 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon, divided
  Ground cumin 1⁄2 Teaspoon
  Ground cinnamon 1⁄8 Teaspoon
  Fat free, less sodium chicken broth 4 Cup (64 tbs)
  Carrots 1 1⁄2 Pound, peeled and coarsely chopped into 1/2-inch pieces (About 15 Pieces)
  Water 1 Cup (16 tbs), divided
  Light coconut milk 1⁄3 Cup (5.33 tbs)

1. Heat oil in a Dutch oven. Add onion, and saute 3 to 4 minutes or until tender. Add curry powder, 1/4 teaspoon salt, cumin, and cinnamon; cook 2 minutes. Slowly stir in chicken broth; bring to a boil. Add carrots; bring to a boil. Reduce heat, and simmer, covered, 8 to 10 minutes or until carrots are tender. Add 1/2 cup water and 1/4 teaspoon salt.
2. Place soup in batches in a blender or food processor; process until smooth.
3. Return mixture to Dutch oven. Stir in 1/2 cup water and coconut milk. Cook over medium heat 2 to 3 minutes.

Recipe Summary

Side Dish

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 608 Calories from Fat 214

% Daily Value*

Total Fat 24 g36.6%

Saturated Fat 6.8 g33.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1949.9 mg81.2%

Total Carbohydrates 89 g29.8%

Dietary Fiber 22 g87.9%

Sugars 35.8 g

Protein 13 g25.6%

Vitamin A 2274% Vitamin C 77.5%

Calcium 36.5% Iron 22.6%

*Based on a 2000 Calorie diet

Spiced Carrot Soup Recipe