Jean & Dianne Bissell's Carrot Soup
- Number of Servings: 6
Ingredients
1/4 cup Broth or water1 tbsp canola oil1 med onion chopped coursely1 tbsp minced ginger root3/4 tsp curry powder4 cups chopped carrots4 cups broth1 cup fresh orange juice1/3 cup soy milk1/2 tsp salt1/8 tsp pepper
In soup pot over medium-low heat, add 1/4 cup of broth or water and oil
Add and cook covered until tender but not browned:
onion, ginger, curry powder and carrots
Stir in:
4 cups broth, orange juice
Simmer 15 minutes
Puree
Add 1/3 cup soy milk, salt and pepper, stir and simmer briefly
Serve
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RUN2BIKENOW.
Add and cook covered until tender but not browned:
onion, ginger, curry powder and carrots
Stir in:
4 cups broth, orange juice
Simmer 15 minutes
Puree
Add 1/3 cup soy milk, salt and pepper, stir and simmer briefly
Serve
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RUN2BIKENOW.
Nutritional Info Amount Per Serving
- Calories: 98.8
- Total Fat: 3.5 g
- Cholesterol: 3.5 mg
- Sodium: 948.7 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 3.3 g
- Protein: 3.4 g
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