Sunday, October 30, 2011

Curried Carrot Soup

1 tablespoon olive oil
1 onion, chopped
1 tablespoon curry powder
2 pounds carrots, chopped
4 cups vegetable broth


Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
Transfer the carrots and broth to a blender, and puree until smooth. (I use immersion blender). Pour back into the pot, and thin with water to your preferred consistency, if desired.

Nutritional Information

Servings Per Recipe: 6

Amount Per Serving

Calories: 133
Fat: 3 g
Carbs: 20.2g
Protein: 2.4g

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