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Curried Carrot Soup Scented with Ginger and Orange

4 servings
Soups

Characteristics

Ethnic Cuisine Vegetarian

Nutritional Facts Per Serving

167
Calories
3.9 g
Protein
20.2 g
Carbs
2.4 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 167
  • Fat 8.4 g
    • Saturated  
    • + Trans 
  • Cholesterol 2 mg
  • Sodium   689 mg
  • Carbohydrate 20.2 g
    • Fibre   2.4 g
    • Sugars  
  • Protein 3.9 g
    • Vitamin A 138 %
    • Vitamin C 3013 %
    • Calcium 9 %
    • Iron 8 %

Method

Heat oil in a pot set over medium heat. Add onion, garlic, ginger and carrots and cook until vegetables are slightly softened, about 5 minutes. Mix in curry powder and flour. While stirring, slowly pour in stock and orange juice and bring to a simmer. Cook until carrots are tender, about 20 minutes. Puree mixture in a blender or food processor. Return soup to the pot and bring back to a simmer. Season soup to taste. Pour into bowls, garnish with a spoon of yogurt and parsley sprig, and serve.

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