Curried carrot and orange soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 169.6
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 70.0 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 5.2 g
- Protein: 4.1 g
View full nutritional breakdown of Curried carrot and orange soup calories by ingredient
Introduction
This soup contains good sources of vitamin A, C, E, B6, folate and carotenoids as well as iron from the curry powder. Inspired by “The Food Bible”, magic added by you! This soup contains good sources of vitamin A, C, E, B6, folate and carotenoids as well as iron from the curry powder. Inspired by “The Food Bible”, magic added by you!Number of Servings: 4
Ingredients
-
1 medium (120g) onions, chopped small
1 glove garlic, crushed
(1 medium (140g) potato, chopped small
1 huge/2 medium carrots (380g), chopped small
1 tbsp peanut oil
1 tin chopped tomatoes
2 tsp curry powder
1 tsp cumin
1 tsp black pepper
2 tsp corriander seeds, ground
1 tsp dill seeds, ground
500 mls vegan stock
Juice of 1 medium/large orange
Tips
This could be really yummy with a dollop of organic natural yogurt/soya yogurt on the top, or a dash of soya/oat milk to make it creamier. A beetroot and tomato salad would go great with this dish too
Directions
Heat the oil and add the onion and garlic. Fry until soft. Add the spices and mix for 30 seconds. Then add the carrots, potato, tomatoes and stock and bring to the boil. Leave to simmer for 30-60 minutes. The longer you leave it to cook the more flavour will be absorbed from the spices and vegetables. The less you cook the less likely nutrients and vitamins are going to be destroyed by temperature etc so its up to you! About 5 minutes before you serve, add the orange juice and mix in well. Serve with chopped parsley on top and a slice of wholewhat toast with hummus and paprika. Nom
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user GAIA310.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user GAIA310.