Carrot & Cauliflower & Chickpea Soup with Hot Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
8 peeled carrots shredded in food processor1 head cauliflower pre-blanched chopped in food processor1 box chicken stock1 can garbonzo beans1 can white beanschopped onion1 diced red pepperhot curry powder to taste
Saute onion, chopped red pepper and garlic until tender. Add stock, most of the shredded carrots. I had pre-blanced cauliflower in the fridg, chopped in food processor to thicken soup. Sautee chopped onions and red pepper, add chicken (or veggie) stock, add most of the grated carrots. Cook until tender, add chopped cauliflower, 1 can garbonzo beans, & 1 can canneli (white beans) and cook further. Use stick blender to puree (or blender). Add remaining shredded carrots for texture, add 1 - 2 cups diced celery. Add hot curry powder to taste. I did not add any salt as celery has natural salt.
Serving Size: 1-2 cups
Serving Size: 1-2 cups
Nutritional Info Amount Per Serving
- Calories: 120.8
- Total Fat: 0.9 g
- Cholesterol: 1.7 mg
- Sodium: 539.5 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 7.1 g
- Protein: 7.4 g
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