Soup, Curry with Potato, Cauliflower, Carrot, and Onion
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 lb Carrots1 head Cauliflower1 1/2 lb Russet Potatoes3 c Red Lentils, dry, rinsed2 medium Onions6 cloves Garlic10 t Chicken Stock Base4 T Olive Oil2 T Curry Powder2 t ground Cumin2 t ground Coriander2 t Salt3 Bay Leaves10 c Water
1. Cut garlic, onions, carrots, cauliflower, and potatoes.
2. Saute garlic and onions in olive oil with salt.
3. Add dry spices and mix quickly.
4. Add remaining vegetables and mix quickly.
5. Add lentils, water, chicken stock base, and bay leaves.
6. Simmer for 30 minutes, or until all vegetables are tender.
7. Mash vegetables with potato ricer and mix well.
Serving Size: Makes 10 2-cup servings
2. Saute garlic and onions in olive oil with salt.
3. Add dry spices and mix quickly.
4. Add remaining vegetables and mix quickly.
5. Add lentils, water, chicken stock base, and bay leaves.
6. Simmer for 30 minutes, or until all vegetables are tender.
7. Mash vegetables with potato ricer and mix well.
Serving Size: Makes 10 2-cup servings
Nutritional Info Amount Per Serving
- Calories: 352.3
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,219.3 mg
- Total Carbs: 59.1 g
- Dietary Fiber: 13.2 g
- Protein: 17.8 g
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