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Ingredients
- 1/4 c. Butter
- 1 lrg Onion, minced
- 2 x Carrots, shredded
- 1 Tbsp. Curry pwdr
- 1 can (28 oz) tomatoes
- 3 Tbsp. Minced fresh parsley
- 2 can (13-14 oz) chicken broth, divided
- 1/4 tsp Allspice
- 1/4 tsp Cumin
- 1/8 tsp Grnd nutmeg
- 1 c. Heavy whipping cream (or possibly half and half) Salt and pepper to taste
Directions
- Heat butter in large saucepan over medium heat. Add in onion and carrots, saute/fry on low heat for 20 min or possibly till onions are lightly golden brown.
- Sprinkle onions and carrots with curry pwdr; cook, stirring occasionally about 5 min. Stir in tomatoes, parsley, one of the cans of broth, allspice, cumin and nutmeg; simmer about 40 min. Pour mix in batches into container of food processor or possibly blender; process till smooth.
- Return to saucepan over medium-low heat; stir in the other can of broth and cream (or possibly half and half). Add in salt and pepper to taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 5788g | |
| Calories 1342 | |
| Calories from Fat 857 | 64% |
| Total Fat 97.45g | 122% |
| Saturated Fat 58.72g | 235% |
| Trans Fat 0.0g | |
| Cholesterol 286mg | 95% |
| Sodium 8887mg | 370% |
| Potassium 5306mg | 152% |
| Total Carbs 59.7g | 16% |
| Dietary Fiber 30.5g | 102% |
| Sugars 15.92g | 11% |
| Protein 59.78g | 96% |
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