Calories: 133, Saturated Fat: 1g, Sodium: 389mg, Dietary Fiber: 3g, Total Fat: 8g, Carbs: 12g, Cholesterol: 4mg, Protein: 5g
1. Cook oil and curry powder in a large saucepan over medium heat, stirring, until fragrant, 1 to 2 minutes. Stir in carrots, celery and onion; toss to coat in oil. Cook, stirring frequently, for 10 minutes.
2. Stir in broth. Bring to a boil. Reduce heat and simmer until the vegetables are very tender, about 10 minutes. Remove from the heat; let stand 10 minutes.
3. Lay a paper towel over the surface of the soup to blot away the oil that has risen to the top. Discard the paper towel.
4. Working in batches of no more than 2 cups at a time, transfer the soup to a blender and puree (use caution when pureeing hot liquids).
5. Return the pureed soup to the pan, place over medium heat and heat through. Season with lemon juice, salt and pepper.
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Serving Size: 1 Serving (361g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 132 | ||
Calories from Fat: 66 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 556.9mg | 19 % | |
Potassium 399.5mg | 11 % | |
Total Carbohydrate 13.8g | 4 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 10.4g | ||
Protein 3.1g | 4 % | |
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: 132
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