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Ingredients
- 1/2 c. Garlic cloves
- 2 lrg Red onions, diced
- 1 Tbsp. Brown sugar
- 1 tsp White pepper
- 1/2 c. Celery, diced
- 4 c. Carrots, peeled and diced
- 5 c. Chicken stock
- 1 Tbsp. Butter, optional
- 2 c. Curry oil, recipe to follow
- 2 x Potatoes, julienned in long strips Chive batons
Directions
- In a large saucepan heat vegetable oil. Caramelize the garlic and onions.
- Add in the brown sugar and white pepper. Stir to combine. Add in the celery, carrots, and check for seasoning. Cook till the carrots begin to brown and add in the stock. Simmer on low heat till very soft, at least 30
- min. Puree and add in the butter. Check for seasoning.
- In a non stick skillet, heat curry oil till warm. Brown the potatoes till crisp. Separate while still soft, and recrisp right before serving.
- Garnish the soup with the potato pcs and chive batons.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2340g | |
| Calories 850 | |
| Calories from Fat 129 | 15% |
| Total Fat 14.72g | 18% |
| Saturated Fat 8.02g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 2355mg | 98% |
| Potassium 4448mg | 127% |
| Total Carbs 158.72g | 42% |
| Dietary Fiber 29.3g | 98% |
| Sugars 51.35g | 34% |
| Protein 28.95g | 46% |
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