Carrot Soup

With Onions, Ginger and Curry Powder

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163

Calories:

Carbohydrates:

19.8g

5.4g

Protein:

Cholesterol:

0mg

Sodium:

610mg

Fiber:

6.5g

Sugar:

8.4g

1.7g

Saturated Fat:

7.6g

Total Fat:

What do I love most about carrot soup? Honestly, I think it is the fact that I didn’t really expect to like it much! And I certainly didn’t anticipate my daughter would like it! I love it sprinkled with a dollop of low-fat sour cream and sprinkled with raw sunflower or pumpkin seeds, chopped. Serve with Spinach Salad and Rye Crackers.

Variations / Options

(a) Top with a heaping tablespoon of your favorite salsa
(b). Add 1 teaspoon of turmeric for a mild flavor and antioxidant boost!

Ingredients
    • 2 tablespoons avocado oil
    • 1 onion, chopped
    • 1 tablespoon curry powder
    • 1 tablespoon grated, fresh ginger
    • 2 pounds carrots, chopped
    • 4 cups vegetable broth
    • 2 cups water
Directions

1. In a large pot heat the oil over medium heat. Saute onion until it is translucent. Stir in the curry powder. Next, add the chopped carrots, and stir to coat. Last, add the vegetable broth and simmer until about 20 minutes, or until carrots are soft.

2. Add mixture to a blender or vitamin and puree until smooth.

3. Pour mixture back into the pot. Add water until you reach your preferred consistency.