Curried Vegetable Soup

Curried Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 131.7
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 854.6 mg
  • Total Carbs: 28.7 g
  • Dietary Fiber: 7.3 g
  • Protein: 5.2 g

View full nutritional breakdown of Curried Vegetable Soup calories by ingredient
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View the original recipe for Basic Soup

Introduction

Variation of my basic low calorie soup. Variation of my basic low calorie soup.
Number of Servings: 6

Ingredients

    1 medium onion, peeled and chopped
    8 ˝ cups of water, divided
    1 stalk celery, chopped
    1 carrot, peeled & chopped
    1 Yukon gold potato, peeled and chopped
    1 medium sweet potato, peeled and chopped
    1 medium red bell pepper, seeded and chopped
    1 can garbanzo beans, drained
    1/2 - 15oz can diced tomatoes
    1 Tablespoon curry powder
    1/2 Tablespoon salt
    1 teaspoon sugar
    1 teaspoon minced garlic
    1 teaspoon grated ginger

Directions

Sauté onion in ˝ cup of water for several minutes to soften. Add remaining ingredients, bring to a boil, reduce heat and simmer for 30 minutes.

Serving Size: Makes 6 - 2 cup servings

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