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Curried Carrot Soup

Active Time: 20 minutes

Total Time: 45 minutes

Serves: 6 servings

INGREDIENTS

Curried Carrot Soup

DIRECTIONS

  • In large stock pot or Dutch oven, heat oil over medium-high heat. Add carrots, onion and garlic. Sauté until onions are softened (about 5 minutes).
  • Stir in curry powder and cayenne pepper; stir to coat vegetables. Add in vegetable broth and potato.
  • Bring to a boil. Reduce heat; simmer until vegetables are tender (about 25 minutes).
  • Remove from heat. Purée soup with an immersion blender or in batches in a food processor or blender (return puréed soup back to pot).
  • Stir in milk; salt and pepper to taste. Heat through.

USE NATURAL & ORGANIC PRODUCTS WHENEVER POSSIBLE.

NUTRITIONAL INFORMATION

Serving Size: 1 cup
  • Calories 155kcal -
  • Total Fat 6g -
  • Saturated Fat 1g -
  • Cholesterol 5mg -
  • Sodium 460mg -
  • Carbohydrates 23g -
  • Fiber 5g -
  • Protein 4g -