Directions:
- Heat oil in a soup pot over medium heat. Add onion and garlic, and cook stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices.
- Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender.
- Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. Reheat soup if necessary, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 300.54 Kcal (1258 kJ) | ||
| Calories from fat | 53.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.96g | 9% | |
|---|---|---|---|
| Cholesterol | 1.23mg | 0% | |
| Sodium | 774.78mg | 32% | |
| Potassium | 1046.77mg | 22% | |
| Total Carbs | 57.82g | 19% | |
| Sugars | 14.12g | 56% | |
| Dietary Fiber | 9.25g | 37% | |
| Protein | 7.03g | 14% | |
| Vitamin C | 13.5mg | 22% | |
| Vitamin A | 2.3mg | 78% | |
| Iron | 3.1mg | 17% | |
| Calcium | 105mg | 10% | |
| Amount Per 100 g | |||
| Calories | 74.73 Kcal (313 kJ) | ||
| Calories from fat | 13.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.48g | 9% | |
|---|---|---|---|
| Cholesterol | 0.31mg | 0% | |
| Sodium | 192.66mg | 32% | |
| Potassium | 260.29mg | 22% | |
| Total Carbs | 14.38g | 19% | |
| Sugars | 3.51g | 56% | |
| Dietary Fiber | 2.3g | 37% | |
| Protein | 1.75g | 14% | |
| Vitamin C | 3.3mg | 22% | |
| Vitamin A | 0.6mg | 78% | |
| Iron | 0.8mg | 17% | |
| Calcium | 26.1mg | 10% | |
* 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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