Try this Carrot and Garlic Soup with Curry Potatoes recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan heat vegetable oil. Caramelize the garlic and onions. Add the brown sugar and white pepper. Stir to combine. Add the celery, carrots, and check for seasoning. Cook until the carrots begin to brown and add the stock. Simmer on low heat until very soft, at least 30 minutes. Puree and add the butter. Check for seasoning. In a non stick skillet, heat curry oil until hot. Brown the potatoes until crisp. Separate while still soft, and recrisp right before serving. Garnish the soup with the potato pieces and chive batons. Yield: 4 servings Recipe by: Cooking Live Show #CL8975 Posted to MC-Recipe Digest V1 #845 by "Angele and Jon Freeman"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (2679g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 1180 | ||
Calories from Fat: 266 (23%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 29.6g | 39 % | |
Saturated Fat 7.9g | 39 % | |
Monounsaturated Fat 14g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 72mg | 22 % | |
Sodium 3503.1mg | 121 % | |
Potassium 3244.8mg | 85 % | |
Total Carbohydrate 158.1g | 46 % | |
Dietary Fiber 3.9g | 15 % | |
Sugars, other 154.2g | ||
Protein 69.6g | 99 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1180
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.