Red Coconut Curry Roasted Carrot Soup
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 144.0
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 314.1 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 3.9 g
- Protein: 3.9 g
View full nutritional breakdown of Red Coconut Curry Roasted Carrot Soup calories by ingredient
Introduction
Adapted from a Canadian LIving recipe - my husband doctored it up and came up with this incredibly yummy soup! Adapted from a Canadian LIving recipe - my husband doctored it up and came up with this incredibly yummy soup!Number of Servings: 20
Ingredients
-
Carrots, raw, 16 large (7-1/4" to 8-1/2" long)
*Potato, raw, 4 large (3" to 4-1/4" dia.)
sweet potato - 1 large
Onions, raw, 2 large or 4 shallots
*Chicken Broth - Low Sodium, 12 cup
Olive Oil, .25 cup
Salt, .5 tbsp
Pepper, red or cayenne, 1 tbsp
*A Taste of Thai - Red Curry Paste, 4 tsp
Coconut milk - 1 can
Directions
Peel veg, chop to about 1" cubes and mix in large roasting pan with oil and spices (I also like to add some curry powder to the veggies before roasting). Roast at 450F for at least an hour (I find at least 2 hrs - you want the veggies VERY soft for pureeing to smooth).
Blend one cup at a time with 1-2 cups broth and transfer to soup pot. Once all veggies are pureed well, add creamed coconut, red curry paste and hot pepper flakes to taste. Add water as needed to reach desired consistency.
Absolutely delicious, low cal and low fat.
Makes 20 one cup servings.
Blend one cup at a time with 1-2 cups broth and transfer to soup pot. Once all veggies are pureed well, add creamed coconut, red curry paste and hot pepper flakes to taste. Add water as needed to reach desired consistency.
Absolutely delicious, low cal and low fat.
Makes 20 one cup servings.