Curried Carrot Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 tbs Olive Oil2 lb carrot, peeled, cut in pieces2 cups leeks chopped white part only1 cup chopped green onions white part only4 14 oz cans chicken broth1 sweet potato peeled and chopped2 cups peeled chopped potatos2 tbs curry2 tbs grated ginger1 cup shredded cheddar cheese1/2 cup minced fresh parley6 tbs cilantroGrated Romano Cheese, optional
heat olive oil in a Dutch oven medium heat. Add carrots, leeks, green onions, sweet potatoes, and potatoes. Saute until vegetables soften, about 5 minutes, add curry, parsley ,and ginger. Cook for 1 minute. Stir in chicken broth, bring to boil, cover with lid askew, then reduce to simmer until carrots are very tender. Cool in an 5 minutes, then pour into processor in batches and puree until smooth(or use a stick blender and puree in saucepan). Return to saucepan, bring to boil, then reduce to simmer. Stir in cheddar cheese and parsley and cook until cheese in melted. ladle into bowls, prinkle each with miced cilantro and romano cheese if desired
Number of Servings: 10
Recipe submitted by SparkPeople user JAIGFTL.
Number of Servings: 10
Recipe submitted by SparkPeople user JAIGFTL.
Nutritional Info Amount Per Serving
- Calories: 213.0
- Total Fat: 8.6 g
- Cholesterol: 13.4 mg
- Sodium: 1,091.7 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 4.8 g
- Protein: 11.9 g
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