Carrot soup
- Number of Servings: 4
Ingredients
Carrots, butter, ginger, vegie broth, onion, curry powder, salt and pepper to taste, garlic, parsley, bay leaf
Melt butter in skillet; add chopped carrots and chopped onions. Saute until soft, about 10 minutes.
Add the remaining ingredients, bring to a boil, cover and simmer for 45-50 minutes, until rice is soft. Pour mix into blender and puree. Serve hot or cold.
Number of Servings: 4
Recipe submitted by SparkPeople user BECKETY.
Add the remaining ingredients, bring to a boil, cover and simmer for 45-50 minutes, until rice is soft. Pour mix into blender and puree. Serve hot or cold.
Number of Servings: 4
Recipe submitted by SparkPeople user BECKETY.
Nutritional Info Amount Per Serving
- Calories: 135.3
- Total Fat: 2.3 g
- Cholesterol: 2.7 mg
- Sodium: 1,292.2 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 6.8 g
- Protein: 2.9 g
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