Curry Carrot - Ginger Soup |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A smooth, lightly spiced carrot soup pureed with fresh ginger and thickened with potato. Lower-cal than your traditional, cream-based potages! Delicious freshly made on a winter day, or re-heated from frozen. Ingredients:
6 cups vegetable broth |
1/4 cup skim milk powder |
650 g carrots, grated |
1 baking potato, grated |
2 tsp curry powder |
1/2 tsp cinnamon |
1 tsp grated fresh ginger |
1/2 tsp kosher salt |
1/4 tsp black pepper |
Directions:
1. Combine broth and milk powder in a stockpot, whisking smooth.
2. Add carrots, potato and spices, bring soup to a boil.
3. Reduce heat to a simmer and cook, uncovered, 60 minutes, stirring occasionally.
4. Serve immediately or cool and freeze.
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