Curried Carrot soup
- Number of Servings: 3
Ingredients
1 tbsp olive oil2 tbsp curry powder (I like it spicy!)diced jalapeno (optional, use as much or little as you want)1 clove garlic5 large carrots4 large stalks celery1 cup vegetable broth3 cups cooked lentils (1 cup dry)3/4 cup baked acorn squash
If starting with dry lentils, boil 3 cups water and add 1 cup dry, rinsed lentils. Cook on medium for 20 minutes, or until soft.
While the lentils cook:
Heat olive oil, garlic, curry powder and jalapeno in a large soup pot. Once aromatic, add roughly chopped carrot and celery, and cook until tender (I waited about 5 minutes). Add the vegetable broth and squash, cook until warmed through and all the vegetables are tender. Add the lentils once they're ready. You can eat as is, but I decided to puree 1 cup of the soup mixture, to make the overall soup a little thicker. Serve with some toasty flat bread (mm, whole-wheat pita was delicious!) and enjoy!
Number of Servings: 3.75
Recipe submitted by SparkPeople user SHETHATISNAU.
While the lentils cook:
Heat olive oil, garlic, curry powder and jalapeno in a large soup pot. Once aromatic, add roughly chopped carrot and celery, and cook until tender (I waited about 5 minutes). Add the vegetable broth and squash, cook until warmed through and all the vegetables are tender. Add the lentils once they're ready. You can eat as is, but I decided to puree 1 cup of the soup mixture, to make the overall soup a little thicker. Serve with some toasty flat bread (mm, whole-wheat pita was delicious!) and enjoy!
Number of Servings: 3.75
Recipe submitted by SparkPeople user SHETHATISNAU.
Nutritional Info Amount Per Serving
- Calories: 168.2
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 461.1 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 9.5 g
- Protein: 6.5 g
Member Reviews