Curried Cream of Carrot Soup Recipe

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Curried Cream of Carrot Soup
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Ingredients:

Directions:

  1. In a large saucepan, cook the onion, garlic and ginger in butter over moderately-low heat, stirring, until onion is softened.
  2. Stir in curry and cinnamon and cook, stirring, for 10 seconds.
  3. Add carrots, stock, bay leaf, thyme, pepper and 1 1/2 cups water, and boil.
  4. Simmer mixture, covered, for 30 minutes.
  5. Discard bay leaf and, in a blender, puree mixture in batches, transferring it to a large saucepan.
  6. Whisk in cream, honey and salt to taste.
  7. Ladle into bowls and top each serving with a dollop of yoghurt and a sprinkling of scallion.
  8. Good hot or cold.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 142.35 Kcal (596 kJ)
Calories from fat 43.19 Kcal
% Daily Value*
Total Fat 4.8g 7%
Cholesterol 10.18mg 3%
Sodium 620.46mg 26%
Potassium 688.45mg 15%
Total Carbs 22.95g 8%
Sugars 13.28g 53%
Dietary Fiber 5.46g 22%
Protein 2.19g 4%
Vitamin C 20.7mg 35%
Vitamin A 1.6mg 52%
Iron 0.6mg 3%
Calcium 72.9mg 7%
Amount Per 100 g
Calories 41.46 Kcal (174 kJ)
Calories from fat 12.58 Kcal
% Daily Value*
Total Fat 1.4g 7%
Cholesterol 2.96mg 3%
Sodium 180.7mg 26%
Potassium 200.5mg 15%
Total Carbs 6.69g 8%
Sugars 3.87g 53%
Dietary Fiber 1.59g 22%
Protein 0.64g 4%
Vitamin C 6mg 35%
Vitamin A 0.5mg 52%
Iron 0.2mg 3%
Calcium 21.2mg 7%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.4
    Points
  • 3
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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