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Spiced Carrot Soup

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Ingredients
  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)
Directions

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

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Carrot

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