Directions:
- Melt butter in a large pan over medium-high heat. Add garlic; sauté until golden, about 30 seconds. Reduce heat to medium, add onion; sauté for 5 minutes. Add curry and cumin; sauté 3 minutes. Add carrots; sauté 5 minutes.
- Stir in wine; cook until reduced by half. Add broth and salt and bring to a boil. Reduce heat to medium-low, cover and simmer until carrots are tender, about 30 minutes. Remove from heat and let cool.
- Working in batches, puree soup in a blender. Return to pot. Rewarm over medium heat. If soup is too thick, add broth to thin. Divide among 6 bowls and sprinkle with cilantro, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1861.74 Kcal (7795 kJ) | ||
| Calories from fat | 463.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.5g | 79% | |
|---|---|---|---|
| Cholesterol | 91.59mg | 31% | |
| Sodium | 8800.65mg | 367% | |
| Potassium | 9961.46mg | 212% | |
| Total Carbs | 296.67g | 99% | |
| Sugars | 113.34g | 453% | |
| Dietary Fiber | 63.13g | 253% | |
| Protein | 43.18g | 86% | |
| Vitamin C | 83.1mg | 138% | |
| Vitamin A | 9.5mg | 317% | |
| Iron | 19.9mg | 111% | |
| Calcium | 738.9mg | 74% | |
| Amount Per 100 g | |||
| Calories | 67.65 Kcal (283 kJ) | ||
| Calories from fat | 16.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.87g | 79% | |
|---|---|---|---|
| Cholesterol | 3.33mg | 31% | |
| Sodium | 319.78mg | 367% | |
| Potassium | 361.96mg | 212% | |
| Total Carbs | 10.78g | 99% | |
| Sugars | 4.12g | 453% | |
| Dietary Fiber | 2.29g | 253% | |
| Protein | 1.57g | 86% | |
| Vitamin C | 3mg | 138% | |
| Vitamin A | 0.3mg | 317% | |
| Iron | 0.7mg | 111% | |
| Calcium | 26.8mg | 74% | |
* 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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