Sweet spicy carrot soup
1) With a food blender, process carrots and chicken broth until liquid is smooth
2) Add oil to med pot on med heat
3) Once oil has heated add onions and cook until they start to turn golden.
4) Add garlic and sauté with onions for about 5 min. Don't let garlic burn
5) Add curry powder, and pepper. Stir for about 3 min. The smell should be sweet spicy heaven
6) Add blended carrots and broth and bring to a boil.
7) Add chopped Broccoli and stir for 5 min.
8) Reduce heat, add evaporated milk and chilli flakes. Simmer for about 5 min. Stir occasionally
9) Serve with hot crusty bread and Gorgonzola cheese.
I made so much I froze some. When I took it out, I first fried red onion, prosciutto, Portabella mushroom, and some previously baked garlic. The soup was good from the start, but was raved about after adding the fried ingredients.
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Serving Size: 1 Serving (1506g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 170 | ||
Calories from Fat: 28 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 23.1mg | 7 % | |
Sodium 5145mg | 177 % | |
Potassium 1184.2mg | 31 % | |
Total Carbohydrate 24.6g | 7 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 18.6g | ||
Protein 14.5g | 21 % | |
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: 170
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