Curried Carrot Soup 4-6 servings
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Carrots, raw, 8 medium (chopped)Olive Oil, 1 1tsp ()Onions, raw, .5 medium (2-1/2" dia) ()Soup, bouillon cubes and granules, low sodium, dry, 6 teaspoon ()Bragg's Liquid Aminos - 2 TBSP = 1 serving, 1 serving ()Cinnamon, ground, 1 tsp ()Turmeric, ground, .5 tbsp ()Cardamom, ground, .5 tbsp ()Chili powder, .25 tbsp ()Cloves, ground, .5 tbsp ()Ginger, ground, .5 tbsp ()1/4 tsp sea salt
Note: the chili powder should be chili flakes (not available on Sparks)
1. Heat oil in a stockpot. Saute the carrots and onion in the oil for 5 minutes, stirring frequently
2. Cover with 4 cups of water, bring to a boil, lower heat and cook 20 minutes
3. Add the remaining ingredients. Blend with hand blender or cool and blend in kitchen machine
4. Simmer for 10 minutes
Number of Servings: 4
Recipe submitted by SparkPeople user UMYERS.
1. Heat oil in a stockpot. Saute the carrots and onion in the oil for 5 minutes, stirring frequently
2. Cover with 4 cups of water, bring to a boil, lower heat and cook 20 minutes
3. Add the remaining ingredients. Blend with hand blender or cool and blend in kitchen machine
4. Simmer for 10 minutes
Number of Servings: 4
Recipe submitted by SparkPeople user UMYERS.
Nutritional Info Amount Per Serving
- Calories: 95.6
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 133.6 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 4.9 g
- Protein: 1.6 g
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