Curried Carrot Ginger Soup

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 119.5
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 732.2 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 3.8 g
  • Protein: 3.0 g

View full nutritional breakdown of Curried Carrot Ginger Soup calories by ingredient
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Lovely flavour and wonderful texture. Lovely flavour and wonderful texture.
Number of Servings: 7


    1 1-second spray of vegetable oil spray
    1 small onion, chopped
    1 leek, trimmed and chopped (optional)
    2 cloves of garlic, minced
    1 jalapeno pepper, finely chopped OR 1 tbsp. chopped pickled jalapeno
    2 tbsp. fresh ginger, chopped
    1 zucchini
    3 large carrots
    2 large potatoes
    1 tbsp. ground coriander
    1 tbsp. ground cumin
    1 tbsp. turmeric
    salt and pepper
    1 bay leaf
    6 cups vegeatble stock (or 3 bouillon cubes with 6 cups of water)


Grate or shred zucchini, potato, and carrots in food processor.

Spray large pot with vegetable spray. Add onions, leek, garlic, ginger and jalapeno. Cook gently 2-3 minutes over medium/low heat.

Add zucchini, carrots, potatoes and spices. Cook gently, stirring, 2-3 minutes.

Add vegetable stock and bring to a boli. Reduce heat and simmer, uncovered, 30-40 minutes, You can now puree half of the soup and return it to pot OR just serve it chunky!

Serves 6-8, depending on size of bowls and appetites.

Number of Servings: 7

Recipe submitted by SparkPeople user GRACEFULLYAGING.

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