Soup, Curry with Potato, Cauliflower, Carrot, and Onion
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 352.3
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,219.3 mg
- Total Carbs: 59.1 g
- Dietary Fiber: 13.2 g
- Protein: 17.8 g
View full nutritional breakdown of Soup, Curry with Potato, Cauliflower, Carrot, and Onion calories by ingredient
Number of Servings: 10
Ingredients
-
1 lb Carrots
1 head Cauliflower
1 1/2 lb Russet Potatoes
3 c Red Lentils, dry, rinsed
2 medium Onions
6 cloves Garlic
10 t Chicken Stock Base
4 T Olive Oil
2 T Curry Powder
2 t ground Cumin
2 t ground Coriander
2 t Salt
3 Bay Leaves
10 c Water
Directions
1. Cut garlic, onions, carrots, cauliflower, and potatoes.
2. Saute garlic and onions in olive oil with salt.
3. Add dry spices and mix quickly.
4. Add remaining vegetables and mix quickly.
5. Add lentils, water, chicken stock base, and bay leaves.
6. Simmer for 30 minutes, or until all vegetables are tender.
7. Mash vegetables with potato ricer and mix well.
Serving Size: Makes 10 2-cup servings
2. Saute garlic and onions in olive oil with salt.
3. Add dry spices and mix quickly.
4. Add remaining vegetables and mix quickly.
5. Add lentils, water, chicken stock base, and bay leaves.
6. Simmer for 30 minutes, or until all vegetables are tender.
7. Mash vegetables with potato ricer and mix well.
Serving Size: Makes 10 2-cup servings