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Baby Carrot Soup with Cilantro and Curry

4 servings
Soups

Characteristics

No Added Sugars Vegetarian

Nutritional Facts Per Serving

160
Calories
2.2 g
Protein
16 g
Carbs
2.6 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 160
  • Fat 10.2 g
    • Saturated   0.7 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   773 mg
  • Carbohydrate 16 g
    • Fibre   2.6 g
    • Sugars  
  • Protein 2.2 g
    • Vitamin A 154 %
    • Vitamin C 12 %
    • Calcium 3 %
    • Iron 9 %

Method

Heat the oil in a pot over medium heat. Add carrots and onion and cook until slightly softened, about 5 minutes. Mix in curry paste and flour. While stirring, slowly pour in
stock. Bring to a boil, and then adjust heat so the soup gently simmers. Cook until carrots are tender, about 20 minutes. Working in batches, puree mixture in a blender or food processor. Return soup to the pot and bring back to a simmer. Stir in the cilantro; season with salt and pepper.
Pour soup into bowls. If desired, set a spoonful of yogurt in the centre of each bowl.

Serving Suggestions

For an interesting touch of flavour, add a spoonful of mango chutney to each bowl of soup just before serving. Make the soup less or more spicy by decreasing or increasing the amount of curry paste used.

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