Curry carrot soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
6 to 7 large carrots1 large onion 1 teaspoon olive oil one head of garlic vegetable stock 2 to 3 cups water Napa cabbage Asian mushrooms1 can black beans1 cup brown long grain ricecurry powder (optional)salt and pepper grated parm cheese green chili sauce to mine I love it super spicy.
Preheat oven to 400 degrees then trim both ends from carrots, cut into similar sizes and place in bowl. Quarter one large onion and place with carrots, drizzle with olive oil lightly. Take one head of garlic and trim end drizzle with olive oil. Roast carrots, onion, and garlic in oven for 30 mins or until roast tender. Once roasted use food processor and blend all roasted veggies together with stock until the consistency of baby food. Transfer to pot and add one quart of stock and 2 cups water. Bring to a boil while preparing cabbage. Tear 6 to 10 cabbage leaves clean and roughly chop, slice mushrooms, add one can of beans, and one cup of brown long grain rice, stir and prepare to season. Add 2 teaspoons of curry powder (optional), salt and pepper to taste. Allow to simmer as long as you can stand it :) Plate it and sprinkle grated parm cheese on top enjoy! I do add a splash or two of green chili sauce to mine I love it super spicy.
Number of Servings: 10
Recipe submitted by SparkPeople user KEILASKITCHEN.
Number of Servings: 10
Recipe submitted by SparkPeople user KEILASKITCHEN.
Nutritional Info Amount Per Serving
- Calories: 107.6
- Total Fat: 2.2 g
- Cholesterol: 0.7 mg
- Sodium: 65.8 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 3.8 g
- Protein: 4.2 g
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