Try this Curried Chicken Soup with Carrots recipe, or contribute your own.
Suggest a better descriptionHeat oil in heavy large pot over medium heat. Add onions and carrots. Cover; cook until onions are tender but not brown, stirring occasionally, about 12 minutes. Mix in spices; stir 2 minutes. Transfer 1 1/2 cups onion-carrot mixture to blender. Add 2 cups broth and flour; blend until smooth.
Sprinkle chicken with salt and pepper. Add to pot and stir over medium heat 5 minutes. Add puree from blender and remaining 2 cups broth. Bring soup to boil. Reduce heat to medium-low and simmer until chicken is tender and soup thickens, stirring occasionally, about 25 minutes. Mix in cilantro; season soup to taste with salt and pepper.
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Serving Size: 1 Serving (2235g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1060 | ||
Calories from Fat: 239 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.6g | 35 % | |
Saturated Fat 5.9g | 30 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 376.5mg | 116 % | |
Sodium 2863.7mg | 99 % | |
Potassium 3706.8mg | 98 % | |
Total Carbohydrate 93.3g | 27 % | |
Dietary Fiber 19.3g | 77 % | |
Sugars, other 74g | ||
Protein 112.6g | 161 % | |
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: 1060
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