Ingredients: 6 carrots,1 onions,1 clove garlic,1 tbsp butter, unsalted,3 1/2 tsp curry powder,2 cups chicken broth,2 3/4 cups water,1/2 cup cream 15%, salt, ground pepper to taste Method:
Prepare the carrots: slice them into thin rounds, finely chop the onion and garlic.
In a pot, sweat the onion and garlic in butter over medium heat for about 3-4 min. Add the carrots and sauté a few minutes. Add the curry and cook 1 min with stirring. Add salt and pepper. Pour in the broth and water. Bring to a boil, lower the heat, cover and simmer until the carrots are tender, about 20 min.
Purée the soup in a blender or processor, then pour it back into the pot. Stir in the cream and just warm the soup a few minutes. Adjust the seasoning and serve.
See original recipe: https://www.soscuisine.com/re...
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Serving Size: 1 Serving (600g) | ||
Recipe Makes: 6 | ||
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Calories: 931 | ||
Calories from Fat: 573 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63.7g | 85 % | |
Saturated Fat 18.9g | 94 % | |
Monounsaturated Fat 26g | ||
Polyunsanturated Fat 13.4g | ||
Cholesterol 311.8mg | 96 % | |
Sodium 347.3mg | 12 % | |
Potassium 1003.6mg | 26 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 5.9g | ||
Protein 76.9g | 110 % | |
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: 931
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