Recipe courtesy of Curtis Akins
Curried Carrot Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 180
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 27
- Dietary Fiber
- 8
- Sugar
- 12
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 183
Ingredients
1 yellow onion, chopped
2 tablespoons oil
1 1/2 tablespoons curry powder
2 pounds carrots, peeled and cut into 2-inch chunks
2-3 cups vegetable stock
Yogurt for garnish
Toasted cumin for garnish
Directions
- Heat oil in soup pot, add onion and cook until softened. Add curry powder, stirring frequently, until aroma is released 15 seconds. Add carrots, saute for 20 seconds and add stock. Cook until softened, and puree. You may need more liquid to thin to desired consistency. Top with yogurt and cumin.