Fry the onion and garlic in the oil for a few minutes. Once done, add the curry powder and stir to release the flavors. Add the carrots, celery, and water. After that cook it gently until the vegetables are tender. To finish, blend the soup in a blender until smooth and add salt.
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|Serving Size: 1 Serving (4251g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 83 (5%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 270756.2mg||9336 %|
|Potassium 12041.6mg||317 %|
|Total Carbohydrate 184.7g||54 %|
|Dietary Fiber 17.2g||69 %|
|Sugars, other 167.6g|
|Protein 182.1g||260 %|
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Calories per serving: 1536
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