Curried Carrot Soup Recipe

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A slightly creamy mildly tangy carrot based soup

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Servings: 4
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Ingredients

Cost per serving $0.85 view details

Directions

  1. Heat the oil in a large pan and saute the chopped onions and lightly fry the curry powder for 2 minutes.
  2. Add the chopped carrots and the Granny Smith apple and cook over low heat for 15 minutes with occasional stirring, until the carrots are soft.
  3. Pour the carrot mixture into a food processor or blender and add half of the chicken broth or stock and puree until smooth.
  4. Return the carrot mixture to the pan and pour the remaining chicken broth. Stir in the smoked paprika, if used.
  5. Bring the soup to a boil and then simmer over low heat until soup is reduced (about 5 minutes), then stir in gradually the whipping cream.
  6. Add chopped fresh french tarragon and adjust seasonings with salt and pepper. Continue simmering until soup is slightly thick.
  7. Serve in a bowl and garnish with carrot curls in the center, and swirl yogurt in concentric circles.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 210g
Recipe makes 4 servings
Calories 349  
Calories from Fat 213 61%
Total Fat 23.81g 30%
Saturated Fat 7.31g 29%
Trans Fat 0.01g  
Cholesterol 102mg 34%
Sodium 113mg 5%
Potassium 419mg 12%
Total Carbs 10.16g 3%
Dietary Fiber 2.4g 8%
Sugars 6.07g 4%
Protein 23.52g 38%
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