|6||carrots, cut into thin rounds||600 g|
|1||onions, finely chopped||200 g|
|1 clove||garlic, finely chopped|
|1 tbsp||canola oil||15 mL|
|3 1/2 tsp||curry powder||10 g|
|2 cups||chicken broth, low-sodium||500 mL|
|2 3/4 cups||water||700 mL|
|1/2 cup||creamy soy preparation for cooking||125 mL|
|ground pepper to taste [optional]|
Before you start
A mandolin will make slicing the vegetables easier.
- Prepare the carrots: slice them into thin rounds, finely chop the onion and garlic.
- In a pot, sweat the onion and garlic in oil over medium heat for about 3-4 min. Add the carrots and sauté a few minutes. Add the curry and cook 1 min with stirring. Add salt and pepper. Pour in the broth and water. Bring to a boil, lower the heat, cover and simmer until the carrots are tender, about 20 min.
- Purée the soup in a blender or processor, then pour it back into the pot. Stir in the soy preparation and just warm the soup a few minutes. Adjust the seasoning and serve.
The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. The soy preparation should not be added before freezing, but later when the soup is reheated.
Nutrition Facts Table
per 1 Serving (320g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1 ½||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Free :
- Added Sugar, Cholesterol, Trans Fat
- Low :
- Saturated Fat, Sodium
- Source of :
- Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E
- Good source of :
- Potassium, Vitamin K
- Excellent source of :
- Vitamin A
- Diet-related health claims :
- Artery-healthy, Heart-healthy