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Ingredients
Original recipe (1X) yields 4 servings
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1 tablespoon vegetable oil
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1 large onion, diced
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3 cloves garlic, minced
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4 large carrots, sliced
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5 new potatoes, quartered
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2 cups vegetable broth
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2 teaspoons grated fresh ginger
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1 teaspoon curry powder
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salt and pepper to taste
Directions
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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.
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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.
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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 (per serving)
| 185 | Calories |
| 4g | Fat |
| 35g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 4 |
|
|
Calories 185 |
|
| % Daily Value * | |
|
Total Fat 4g |
5% |
|
Saturated Fat 1g |
3% |
|
Sodium 434mg |
19% |
|
Total Carbohydrate 35g |
13% |
|
Dietary Fiber 6g |
21% |
|
Total Sugars 8g |
|
|
Protein 4g |
8% |
|
Vitamin C 30mg |
33% |
|
Calcium 63mg |
5% |
|
Iron 2mg |
9% |
|
Potassium 797mg |
17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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