Curried Carrot – Ginger Soup
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- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
2 tbsp unsalted butter2 tbsp flour½ tbsp curry powder½ tsp cinnamon1 tsp grated fresh ginger1 ½ cups chicken broth350 g carrots, grated1 cup heavy cream½ tsp kosher salt (omit if salted butter)¼ tsp black pepper
Melt butter over medium heat.
Stir in flour, curry powder, cinnamon and ginger.
Cook until fragrant and thick, 2 – 3 minutes.
Stir in chicken broth, followed by carrots, and bring to a simmer.
Cook, stirring often, 15 minutes, until slightly reduced.
Remove from heat.
Slowly stir in cream, salt (if using) and pepper.
Return to heat and warm through (do not let boil).
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Stir in flour, curry powder, cinnamon and ginger.
Cook until fragrant and thick, 2 – 3 minutes.
Stir in chicken broth, followed by carrots, and bring to a simmer.
Cook, stirring often, 15 minutes, until slightly reduced.
Remove from heat.
Slowly stir in cream, salt (if using) and pepper.
Return to heat and warm through (do not let boil).
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 335.9
- Total Fat: 29.0 g
- Cholesterol: 97.7 mg
- Sodium: 713.2 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 2.6 g
- Protein: 6.7 g
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