Spicy Curry Carrot Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
SPICY CURRIED CARROT SOUP1 large onion, chopped3 cloves garlic, rough chopped2 pounds carrots, peeled and cut into 1-inch pieces (about 6 cups)7 cups chicken broth4 tsp minced fresh ginger1 tsp curry powder1 tsp ground cumin1/2 tsp fresh ground black pepper1 cup whole grain brown rice3 tbsp chopped fresh cilantro leaves.
Directions:
In large (5 quart) saucepan, cook onion and garlic until softened. Add all ingredients except cilantro. Bring to a boil and then reduce heat to simmer 45 minutes or until rice is done and carrots are tender. Transfer to food processor in batches, 2-3 cups at a time. Puree until smooth. Return to saucepan and reheat. Stir in cilantro. Serve promptly. Serves 6. (delicious with a dab of sour cream).
Number of Servings: 6
Recipe submitted by SparkPeople user NAELINDGREN.
In large (5 quart) saucepan, cook onion and garlic until softened. Add all ingredients except cilantro. Bring to a boil and then reduce heat to simmer 45 minutes or until rice is done and carrots are tender. Transfer to food processor in batches, 2-3 cups at a time. Puree until smooth. Return to saucepan and reheat. Stir in cilantro. Serve promptly. Serves 6. (delicious with a dab of sour cream).
Number of Servings: 6
Recipe submitted by SparkPeople user NAELINDGREN.
Nutritional Info Amount Per Serving
- Calories: 116.1
- Total Fat: 1.4 g
- Cholesterol: 5.8 mg
- Sodium: 1,211.9 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 4.9 g
- Protein: 3.7 g
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