Directions:
- In a large pot, saute carrots, celery, in butter for 2 mins.
- Stir in flour, seasoned salt and curry until smooth.
- Gradually add milk.
- Bring to a light boil; cook and stir for 2 mins, or until thickened.
- Gradually add broth; reduce heat, simmer, uncovered for 10 mins, or until veggies are tender.
- Add cooked rice to soup, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 487.68 Kcal (2042 kJ) | ||
| Calories from fat | 322.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.79g | 55% | |
|---|---|---|---|
| Cholesterol | 80.63mg | 27% | |
| Sodium | 1466.12mg | 61% | |
| Potassium | 466.73mg | 10% | |
| Total Carbs | 27.83g | 9% | |
| Sugars | 1.58g | 6% | |
| Dietary Fiber | 2.65g | 11% | |
| Protein | 14.27g | 29% | |
| Vitamin C | 10.6mg | 18% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 1.7mg | 9% | |
| Calcium | 110.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 168.62 Kcal (706 kJ) | ||
| Calories from fat | 111.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.37g | 55% | |
|---|---|---|---|
| Cholesterol | 27.88mg | 27% | |
| Sodium | 506.92mg | 61% | |
| Potassium | 161.38mg | 10% | |
| Total Carbs | 9.62g | 9% | |
| Sugars | 0.54g | 6% | |
| Dietary Fiber | 0.92g | 11% | |
| Protein | 4.94g | 29% | |
| Vitamin C | 3.7mg | 18% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.6mg | 9% | |
| Calcium | 38.3mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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