Orange veggies and fruit have been shown to reduce your risk of heart disease, stroke and diabetes, thanks to their high vitamin and mineral content. This delicious soup from the Foundation's recipe collection includes two orange vegetables.
1. In a large pot, combine carrots, garlic, squash and onion. Stir in curry powder, thyme and ginger. Pour in broth and bring to a boil.
2. Reduce heat, cover and simmer for about 40 minutes or until carrots and squash are very tender.
3. Ladle soup in batches into a blender, or use an immersion blender to puree the soup until smooth.
4. Ladle into bowls and dollop with a little sour cream and sprinkle with cilantro to serve.
Tip: Make this soup in the slow cooker to bring to a potluck. Put all the ingredients into a slow cooker and cook on low for 6 hours or on high for 3 hours. Use an immersion blender to puree the soup and then serve it right out of the slow cooker, keeping it warm on the buffet.
Find more healthy recipes online at heartandstroke.ca/recipes.
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Serving Size: 1 Serving (266g) | ||
Recipe Makes: 7 Servings | ||
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Calories: 67 | ||
Calories from Fat: 4 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 1.1mg | 0 % | |
Sodium 353.5mg | 12 % | |
Potassium 401.3mg | 11 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 12.8g | ||
Protein 2.1g | 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: 67
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