Carrot Soup with Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 Tbsp. Butter1 to 1.5 lbs. Carrots, chopped1 large onion, chopped2.5 tsp. Better Than Bouillon Vegetable Base2.5 cups Water2 tsp. Honey2 tsp. Curry powderSalt to taste1 tsp. Lemon juice
Put butter in a pan at medium heat. When the butter melts, add the onion and cook until soft.
Add chopped carrots and vegetable broth. Bring to a boil. Reduce heat to medium-low. Cover, and cook for 20 minutes, or until carrots are soft.
Remove from heat and, with a hand blender, blend the contents of the pot until smooth. Add the honey, curry, lemon juice, and salt to taste.
Serving Size: Makes 10 1/2-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user LUVRUNNIN.
Add chopped carrots and vegetable broth. Bring to a boil. Reduce heat to medium-low. Cover, and cook for 20 minutes, or until carrots are soft.
Remove from heat and, with a hand blender, blend the contents of the pot until smooth. Add the honey, curry, lemon juice, and salt to taste.
Serving Size: Makes 10 1/2-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user LUVRUNNIN.
Nutritional Info Amount Per Serving
- Calories: 52.5
- Total Fat: 2.5 g
- Cholesterol: 6.1 mg
- Sodium: 338.6 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 1.9 g
- Protein: 0.6 g
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