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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 52.5
  • Total Fat: 2.5 g
  • Cholesterol: 6.1 mg
  • Sodium: 338.6 mg
  • Total Carbs: 6.1 g
  • Dietary Fiber: 1.9 g
  • Protein: 0.6 g

View full nutritional breakdown of Carrot Soup with Curry calories by ingredient
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Carrot Soup with Curry

Submitted by: LUVRUNNIN
Carrot Soup with Curry

Introduction

I modified a squash soup recipe from memory. I made this for my Nutrition class final. This recipe is so easy! I modified a squash soup recipe from memory. I made this for my Nutrition class final. This recipe is so easy!
Number of Servings: 10

Ingredients

    2 Tbsp. Butter
    1 to 1.5 lbs. Carrots, chopped
    1 large onion, chopped
    2.5 tsp. Better Than Bouillon Vegetable Base
    2.5 cups Water
    2 tsp. Honey
    2 tsp. Curry powder
    Salt to taste
    1 tsp. Lemon juice

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Directions

Put butter in a pan at medium heat. When the butter melts, add the onion and cook until soft.
Add chopped carrots and vegetable broth. Bring to a boil. Reduce heat to medium-low. Cover, and cook for 20 minutes, or until carrots are soft.
Remove from heat and, with a hand blender, blend the contents of the pot until smooth. Add the honey, curry, lemon juice, and salt to taste.


Serving Size: Makes 10 1/2-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user LUVRUNNIN.






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