Roasted Carrott and Curry Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 43.7
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 860.3 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 1.5 g
- Protein: 0.8 g
View full nutritional breakdown of Roasted Carrott and Curry Soup calories by ingredient
Introduction
Sweet filling, satisfying soup for any occasion.Low Fat
Low Cal
Vegetarian option Sweet filling, satisfying soup for any occasion.
Low Fat
Low Cal
Vegetarian option
Number of Servings: 12
Ingredients
-
1 TBSP of sesame oil
1/2 yellow onion
2 cloves garlic
2 LBS carrotts chopped
2 Quarts Vegetable Stock low sodium or home made
(to lower sodium in recipie)
2 tsp Curry powder
Salt/pepper to taste
Tips
Refridgerate 24 hours before sering for best flavor profile
Serve Hot or Cold
Directions
Chop and roast 2 ilbs of carrotts
Dice 1/2 yellow onion, sweat in sesame oil until translucent with diced or pureed garlic, (2 cloves)
Cover with 2 QTS of Vegetable Stock, boil until carrotts are tender, add curry powder.
Salt and Pepper to taste
Puree
serve Hot or cold.
Best if refridgerated 24 hours before serving to allow flavors to marry
Serving Size: makes (12) 1/2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user FART1DOG.
Dice 1/2 yellow onion, sweat in sesame oil until translucent with diced or pureed garlic, (2 cloves)
Cover with 2 QTS of Vegetable Stock, boil until carrotts are tender, add curry powder.
Salt and Pepper to taste
Puree
serve Hot or cold.
Best if refridgerated 24 hours before serving to allow flavors to marry
Serving Size: makes (12) 1/2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user FART1DOG.