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Curried Carrot Soup

Prep Time: 5 min.
Cook Time: 20 min.
Total Time: 25 min.
Servings: 6

What you need

1 1/2 pounds packaged baby carrots, from produce section
2 tablespoons butter
6 cups chicken stock, available on soup aisle
6 blades fresh chives, cut into 1-inch pieces
Coarse salt
1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder
1 tablespoon extra virgin olive oil, 1 turn of the pan
Plastic condiment bottle or medium plastic food storage bag
1/4 to 1/2 teaspoon ground cayenne pepper
1 medium onion, chopped
1 cup sour cream

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How to do it

1. Special equipment: Toothpick

2. Preheat medium pot over medium high heat.

3. Add olive oil, butter, onions and carrots and saute 5 minutes.

4. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes.

5. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed.

6. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings.

7. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag.

8. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!

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Nutrition

Calories
264.93cal ( 13.25% of daily need)
Fat
16.93g ( 26.05% of daily need)
Saturated Fat
8.02g ( 50.1% of daily need)
Carbohydrates
20.95g ( 6.98% of daily need)
Sugar
11.28g ( 12.53% of daily need)
Cholesterol
37.17mg ( 12.39% of daily need)
Sodium
690.31mg ( 30.01% of daily need)
Protein
7.89g ( 15.78% of daily need)
Vitamin A
16472.57IU ( 329.45% of daily need)
Vitamin B3
4.51mg ( 22.55% of daily need)
Vitamin B2
0.32mg ( 18.78% of daily need)
Potassium
607.39mg ( 17.35% of daily need)
Vitamin B6
0.31mg ( 15.64% of daily need)
Vitamin K
15.83µg ( 15.07% of daily need)
Fiber
3.74g ( 14.96% of daily need)
Phosphorus
147.9mg ( 14.79% of daily need)
Copper
0.26mg ( 12.97% of daily need)
Folate
50.06µg ( 12.52% of daily need)
Selenium
7.45µg ( 10.65% of daily need)
Manganese
0.21mg ( 10.25% of daily need)
Calcium
95.68mg ( 9.57% of daily need)
Iron
1.72mg ( 9.55% of daily need)
Vitamin B1
0.14mg ( 9.44% of daily need)
Vitamin C
5.98mg ( 7.25% of daily need)
Magnesium
27.25mg ( 6.81% of daily need)
Vitamin B5
0.61mg ( 6.14% of daily need)
Zinc
0.72mg ( 4.79% of daily need)
Vitamin E
0.71mg ( 4.76% of daily need)
Vitamin B12
0.12µg ( 1.92% of daily need)
Vitamin D
0.22µg ( 1.49% of daily need)

Breakdown

Proteins
11.79%
Fat
56.92%
Carbs
31.29%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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