Spiced Carrot Soup

Spiced Carrot Soup

6 servings
Preparation 10 min
Cooking 25 min

110 calories per serving 


Ingredients

6 carrots, cut into thin rounds   600 g
1 onions, finely chopped   200 g
1 clove garlic, finely chopped    
1 tbsp butter, unsalted   14 g
3 1/2 tsp curry powder   10 g
5 cups vegetable broth, low-sodium   1.25 L
1/2 cup cream 15%   125 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

A mandolin will make slicing the vegetables easier.

A blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the carrots: slice them into thin rounds, finely chop the onion and garlic.
  2. In a pot, sweat the onion and garlic in butter 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. Bring to a boil, lower the heat, cover and simmer until the carrots are tender, about 20 min.
  3. Purée the soup in a blender or processor, then pour it back into the pot. Stir in the cream and just warm the soup a few minutes. Adjust the seasoning and serve.

Remarks

The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. Cream should not be added before freezing, but later when the soup is reheated.

Nutrition Facts Table

Nutrition Facts

per 1 serving (300g)

Amount

% DV*

* DV = Daily Value

Calories

110

Fat

5 g

8 %

Saturated 2.5 g
+ Trans 0.1 g

14 %

Cholesterol

15 mg

Sodium

115 mg

5 %

Carbohydrate

15 g

5 %

Fibre

4 g

15 %

Sugars

6 g

Protein

2 g

Vitamin A

110 %

Vitamin C

15 %

Calcium

6 %

Iron

8 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info

Claims

Free :
Added Sugar
Low :
Sodium
Source of :
Calcium, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Zinc
Good source of :
Potassium, Vitamin K
Excellent source of :
Vitamin A

More info


This recipe is in the following categories: Vegetables | Soups | Diabetes-friendly | Halal | Kosher | Low Sodium | Vegetarian

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