Ingredients
- 2 teaspoons Oil Canola or olive
- 1 Onion Medium, chopped
- 4 cups Carrots Peeled and sliced
- 4 cups Broth Chicken or vegetable
- ½ teaspoon Lemon Juice
- 1 teaspoon Curry Powder
- ¼ teaspoon Salt
- ⅛ teaspoon Ground Black Pepper
Equipment
- Stovetop
- Medium Saucepan
- Potato Masher or Blender
Instructions
- In a medium saucepan sauté onion in oil until tender.
- Add carrots, broth, lemon juice, curry powder, salt, and pepper. Stir together.
- Bring to a boil. Cover and simmer for 20 minutes or until carrots are tender.
- Remove from heat and mash well with a potato masher or blend in a blender until smooth.
- Pour blended soup back into a pot or saucepan, reheat until hot. Serve hot.
Video
Nutrition
Nutrition Facts
Curried Carrot Soup
Amount per Serving
Calories
95
Calories from Fat 27
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Sodium
1095
mg
48
%
Potassium
647
mg
18
%
Carbohydrates
16
g
5
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
3
g
6
%
Vitamin A
21394
IU
428
%
Vitamin C
26
mg
32
%
Calcium
65
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Broth, Carrot, Carrots, Chicken Broth, Curry, Curry Powder, Gluten Free, Lemon, Lemon Juice, Low Sodium Broth, Onion, Onions, Vegetable Broth, Vegetarian