Try this Curried Carrot Soup recipe, or contribute your own.
Suggest a better descriptionHeat 1/4 C. Broth in Heavy Small Saucepan Over Medium Heat. Add Carrots & Simmer Until Tender, About 15 Min. Drain. Puree Carrots in Processor Until Smooth. Transfer To Heavy Large Sauce Pan. Place Over Medium Heat. Stir in Remaining 2 &1/4 C. Broth, Curry Powder & Hot Pepper Sauce. Season With Salt & Pepper. (Can Be Prepared One Day Ahead. Cover & Refrigerate. Bring To A Boil. Reduce Heat & Simmer Five Min. Ladle Soup Into Bowls. Garnish With Yogurt And Dillweed. Serve Immediately.
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Serving Size: 1 Serving (188g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 35 | ||
Calories from Fat: 9 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 2.8mg | 1 % | |
Sodium 652.2mg | 22 % | |
Potassium 151.3mg | 4 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.4g | ||
Protein 3.2g | 5 % | |
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: 35
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