Curried Carrot soup
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 168.2
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 461.1 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 9.5 g
- Protein: 6.5 g
View full nutritional breakdown of Curried Carrot soup calories by ingredient
Number of Servings: 3
Ingredients
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1 tbsp olive oil
2 tbsp curry powder (I like it spicy!)
diced jalapeno (optional, use as much or little as you want)
1 clove garlic
5 large carrots
4 large stalks celery
1 cup vegetable broth
3 cups cooked lentils (1 cup dry)
3/4 cup baked acorn squash
Directions
If starting with dry lentils, boil 3 cups water and add 1 cup dry, rinsed lentils. Cook on medium for 20 minutes, or until soft.
While the lentils cook:
Heat olive oil, garlic, curry powder and jalapeno in a large soup pot. Once aromatic, add roughly chopped carrot and celery, and cook until tender (I waited about 5 minutes). Add the vegetable broth and squash, cook until warmed through and all the vegetables are tender. Add the lentils once they're ready. You can eat as is, but I decided to puree 1 cup of the soup mixture, to make the overall soup a little thicker. Serve with some toasty flat bread (mm, whole-wheat pita was delicious!) and enjoy!
Number of Servings: 3.75
Recipe submitted by SparkPeople user SHETHATISNAU.
While the lentils cook:
Heat olive oil, garlic, curry powder and jalapeno in a large soup pot. Once aromatic, add roughly chopped carrot and celery, and cook until tender (I waited about 5 minutes). Add the vegetable broth and squash, cook until warmed through and all the vegetables are tender. Add the lentils once they're ready. You can eat as is, but I decided to puree 1 cup of the soup mixture, to make the overall soup a little thicker. Serve with some toasty flat bread (mm, whole-wheat pita was delicious!) and enjoy!
Number of Servings: 3.75
Recipe submitted by SparkPeople user SHETHATISNAU.
Member Ratings For This Recipe
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JOHNAIDAN22
