This is a delicious way to use up garden carrots.
In a 6 to 8 quart pot add carrots and broth. Cover and bring to boil over medium high heat, add 1 teaspoon of salt, decrease heat to medium low. Cook until the carrots are bright orange. About 5 minutes. Drain, reserve cooking liquid and carrots in two bowls.
In the same pot heat olive oil over medium heat, add onions with a pinch of salt, sauté until they are golden. Add in ginger, curry, cumin, cinnamon, allspice, coriander, and red chili pepper flakes, stir to combine. Deglaze the pan with one cup of carrot cooking liquid. Return carrots to pan, mix well to coat with onions and spices and allow to simmer for a few minutes.
Blend until smooth adding additional cooking liquid to reach desired thickness.
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Serving Size: 1 Serving (213g) | ||
Recipe Makes: 8 | ||
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Calories: 122 | ||
Calories from Fat: 51 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 8 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 233.1mg | 8 % | |
Potassium 574.9mg | 15 % | |
Total Carbohydrate 17.7g | 5 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 12.6g | ||
Protein 1.9g | 3 % | |
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: 122
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