Spiced Carrot Soup

15 Reviews
100% would make this recipe again

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Preparation : 10 min Cooking : 25 min
110 calories/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 1.25 L
1/2 cup cream 15% 125 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

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.

Observations

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 (300 g)

Amount

% Daily Value

Calories

110

Fat

5 g

8 %

Saturated 2.7 g
+ Trans 0.1 g

14 %

Cholesterol

10 mg

Sodium

120 mg

5 %

Carbohydrate

15 g

5 %

Fibre

4 g

15 %

Sugars

6 g

Net Carbs

11 g

Protein

2 g

Vitamin A

113 %

Vitamin C

13 %

Calcium

7 %

Iron

7 %

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2
Fats 1

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Reviews

15 Reviews (14 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021 | 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.

Useful 0

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