Curried Carrot Ginger Soup
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
Introduction
Lovely flavour and wonderful texture. Lovely flavour and wonderful texture.Number of Servings: 7
Ingredients
-
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)
Directions
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.
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.