Curry Carrot-Leek Soup Recipe

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Curry Carrot-Leek Soup
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Ingredients:

Directions:

  1. In a large saucepan, saute leeks and carrots in butter until leeks are tender. Add potato and curry powder; cook and stir for 2 minutes. Add broth, salt and pepper; bring to a boil.
  2. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are very tender. Cool slightly.
  3. Process in batches in a food processor or blender until pureed. Return to the pan; heat through. Yield: 6 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 119.02 Kcal (498 kJ)
Calories from fat 11.73 Kcal
% Daily Value*
Total Fat 1.3g 2%
Cholesterol 3.39mg 1%
Sodium 545.96mg 23%
Potassium 591.18mg 13%
Total Carbs 22.63g 8%
Sugars 7.68g 31%
Dietary Fiber 4.51g 18%
Protein 4.35g 9%
Vitamin C 14.1mg 23%
Vitamin A 1mg 33%
Iron 1.8mg 10%
Calcium 90.5mg 9%
Amount Per 100 g
Calories 35.54 Kcal (149 kJ)
Calories from fat 3.5 Kcal
% Daily Value*
Total Fat 0.39g 2%
Cholesterol 1.01mg 1%
Sodium 163.01mg 23%
Potassium 176.51mg 13%
Total Carbs 6.76g 8%
Sugars 2.29g 31%
Dietary Fiber 1.35g 18%
Protein 1.3g 9%
Vitamin C 4.2mg 23%
Vitamin A 0.3mg 33%
Iron 0.5mg 10%
Calcium 27mg 9%

* 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

  • 1.7
    Points
  • 3
    PointsPlus

Good Points

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

Bad Points

  • High in Sodium

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