curried carrot/cauliflower soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
12 oz of carrots2 cups of cauliflower1.5 quarts of chicken or vegetable broth plus .5 to 1 cups of water depending on cook time1 tablespoon curry powder (I like hot curry powder, but use mild if you prefer less heat)2 tsp cumin1 tablespoon minced garlic2 tsp of minced ginger
bring all incredients to a boil. Cover and simmer for 45 minutes. puree with immersion blender or transfer to regular blender in batched. Will keep in refrigerator for 2 to 3 days, or freeze in individual servings for up to several months. For shorter cook time use frozen vegetables. The cauliflower is for creaminess; you can use white potato instead.
Serving Size: makes five 2 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user GEORGALIS.
Serving Size: makes five 2 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user GEORGALIS.
Nutritional Info Amount Per Serving
- Calories: 46.0
- Total Fat: 1.2 g
- Cholesterol: 6.0 mg
- Sodium: 1,173.2 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 2.9 g
- Protein: 2.9 g
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