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 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.
- 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.
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
per 1 serving (300g)
% 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 :
- Low :
- 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
- Free :
- Added Sugar
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hannahdayanmarch 21, 2011 | I would make this recipe again
I happened to have golden beets on hand, so i added 4 small ones to the soup. Flavourful soup, nice for a little change from squash soup.