Curried Carrot Soup

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 611.3
  • Total Fat: 10.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 341.0 mg
  • Total Carbs: 129.7 g
  • Dietary Fiber: 27.8 g
  • Protein: 12.8 g

View full nutritional breakdown of Curried Carrot Soup calories by ingredient
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Creamed apple mellows this rich soup Creamed apple mellows this rich soup
Number of Servings: 1


    1 tsp Extra Virgin Olive Oil
    2 medium onions (peeled and chopped)
    2 tsp curry powder
    3 cups carrots (peeled and chopped)
    1 thick lemon slice
    8 cups vegetable stock
    pinch of fresh ground black pepper
    pinch of salt
    3 cups cooking apples (cored, peeled and sliced)
    1 tbsp granulated sugar
    5 tbsp water
    1/2 cup soy milk


Makes 6 generous servings

In a large saucepan put the Extra Virgin Olive Oil and the onions and cook over a low heat for 5 minutes. Stir in the curry powder and cook for an additional 3 minutes to blend the flavours. Add the carrots, the lemon slice and the vegetable stock then add a pinch of salt and a pinch of fresh ground black pepper to taste.

Bring to a boil then reduce heat. Cover the pan and let it simmer for 30 minutes until the carrots are soft.

Place the apples, sugar, water and soy milk in a seperate saucepan. Cover and cook for 10 minutes until the apples are soft. Cool slightly.

Put this mixture into a blender and blend until pureed. Leave to cool completely. Add the soy milk to this cooled mixture.

Cool the soup slightly, then place in the blender and blend until pureed. Return to the saucepan and reheat. Add the apple mixture to the soup mixture and serve piping hot.

Number of Servings: 1

Recipe submitted by SparkPeople user JENNA2007CANADA.

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