Curried Carrot Ginger Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 1-second spray of vegetable oil spray1 small onion, chopped1 leek, trimmed and chopped (optional)2 cloves of garlic, minced1 jalapeno pepper, finely chopped OR 1 tbsp. chopped pickled jalapeno2 tbsp. fresh ginger, chopped1 zucchini3 large carrots2 large potatoes1 tbsp. ground coriander1 tbsp. ground cumin1 tbsp. turmericsalt and pepper1 bay leaf6 cups vegeatble stock (or 3 bouillon cubes with 6 cups of water)
Grate or shred zucchini, potato, and carrots in food processor.
Spray large pot with vegetable spray. Add onions, leek, garlic, ginger and jalapeno. Cook gently 2-3 minutes over medium/low heat.
Add zucchini, carrots, potatoes and spices. Cook gently, stirring, 2-3 minutes.
Add vegetable stock and bring to a boli. Reduce heat and simmer, uncovered, 30-40 minutes, You can now puree half of the soup and return it to pot OR just serve it chunky!
Serves 6-8, depending on size of bowls and appetites.
Number of Servings: 7
Recipe submitted by SparkPeople user GRACEFULLYAGING.
Spray large pot with vegetable spray. Add onions, leek, garlic, ginger and jalapeno. Cook gently 2-3 minutes over medium/low heat.
Add zucchini, carrots, potatoes and spices. Cook gently, stirring, 2-3 minutes.
Add vegetable stock and bring to a boli. Reduce heat and simmer, uncovered, 30-40 minutes, You can now puree half of the soup and return it to pot OR just serve it chunky!
Serves 6-8, depending on size of bowls and appetites.
Number of Servings: 7
Recipe submitted by SparkPeople user GRACEFULLYAGING.
Nutritional Info Amount Per Serving
- Calories: 119.5
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 732.2 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 3.8 g
- Protein: 3.0 g
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