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Ingredients
- 1 x onion, chopped
- 1 x thumb-sized piece of fresh ginger, peeled and chopped (about 1 Tbsp.)
- 1 Tbsp. canola oil
- 1/2 tsp curry pwdr, optional
- 4 c. chicken stock
- 6 c. of rough minced carrots (about 8 large carrots) Salt and pepper Roasted red pepper puree (see Note)
Directions
- In a heavy stock pot, saute/fry onion and ginger in oil till just soft. Add in curry pwdr, stir and add in stock and carrots. Bring to a boil and simmer till carrots are very tender, about 15 min.
- Transfer half the carrots to a blender with a large slotted spoon and add in about 1 c. of broth. Puree, adding more broth if needed to process carrots. Let blender run till soup is smooth and creamy. Transfer puree to another pot and repeat with remaining carrots. Add in more stock to the pureed soup if needed. Add in salt and pepper to taste.
- To make roasted pepper puree: Roast 1 large, bright red bell pepper, skin and seed. Or possibly use pre-roasted peppers, that can be found in upscale grocery stores.
- Puree pepper till smooth in blender and strain through a fine sieve. Transfer puree to a plastic squeeze bottle (or possibly just use a small spoon) and make squiggles or possibly other designs on the soup.
- Note: Instead of the red pepper puree, you can use thinned lowfat sour cream or possibly toasted almonds for a garnish.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1062g | |
| Calories 234 | |
| Calories from Fat 134 | 57% |
| Total Fat 15.2g | 19% |
| Saturated Fat 1.38g | 6% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 1500mg | 63% |
| Potassium 926mg | 26% |
| Total Carbs 13.98g | 4% |
| Dietary Fiber 5.8g | 19% |
| Sugars 4.26g | 3% |
| Protein 10.72g | 17% |
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