- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 147.8
- Total Fat: 4.1 g
- Cholesterol: 8.9 mg
- Sodium: 337.0 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 4.0 g
- Protein: 6.6 g
Gingered Curry of Carrot Soup with Bell PeppersSubmitted by: LACARAMBA7
1 tablespoon butter
1 large onion, chopped
1 tablespoon peeled and diced ginger root
1 pound of carrots (organic) peeled only if the skins are very tough, chopped
1 large yellow bell pepper, chopped
1 large red bell pepper, chopped
2 to 3 tablespoons curry powder
8-10 cups well flavored vegetable or chicken stock
2 tablespoons to 1/4 cup clover honey
salt and pepper
Spray the bottom of a non-stick soup pot with cooking spray then add 1 Tbsp butter. Add the onion and ginger and saute over medium heat until starting to soften, 3-4 minutes. Add the carrots and yellow and red bell peppers and stir-fry for about 5 minutes.
Add the curry powder and cook, stirring, for another minute, or until the curry is browned slightly and is trying to stick to the pot (don't let it). pour the stock over the vegetables and bring to a boil (uncovered). Once boiling turn down the heat to a simmer and cook until the carrots are tender. Remove from heat. Add the honey and let cool.
Puree the soup solids in a blender or food processor and buzz until smooth adding just enough liquid so the machine runs smoothly. This will take a few batches.
Combine with the rest of the broth and serve
Number of Servings: 10
Recipe submitted by SparkPeople user LACARAMBA7.