Roasted Carrott and Curry Soup
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 TBSP of sesame oil1/2 yellow onion2 cloves garlic2 LBS carrotts chopped2 Quarts Vegetable Stock low sodium or home made(to lower sodium in recipie)2 tsp Curry powderSalt/pepper to taste
Chop and roast 2 ilbs of carrotts
Dice 1/2 yellow onion, sweat in sesame oil until translucent with diced or pureed garlic, (2 cloves)
Cover with 2 QTS of Vegetable Stock, boil until carrotts are tender, add curry powder.
Salt and Pepper to taste
Puree
serve Hot or cold.
Best if refridgerated 24 hours before serving to allow flavors to marry
Serving Size: makes (12) 1/2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user FART1DOG.
Dice 1/2 yellow onion, sweat in sesame oil until translucent with diced or pureed garlic, (2 cloves)
Cover with 2 QTS of Vegetable Stock, boil until carrotts are tender, add curry powder.
Salt and Pepper to taste
Puree
serve Hot or cold.
Best if refridgerated 24 hours before serving to allow flavors to marry
Serving Size: makes (12) 1/2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user FART1DOG.
Nutritional Info Amount Per Serving
- Calories: 43.7
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 860.3 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 1.5 g
- Protein: 0.8 g
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