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Curried Carrot Soup Recipe

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Curry, ginger and garlic are the savory seasonings in Thom Armentrout's soup. "I serve it piping hot," he notes from Fredericksburg, Virginia.

This recipe is:

Healthy

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8 Servings
Prep: 25 min. Cook: 20 min.

Ingredients

1 medium onion, finely chopped
3 garlic cloves, minced
2 tablespoons butter
2 teaspoons curry powder
1 teaspoon ground ginger
2 pounds carrots, thinly sliced
2 cans (14-1/2 ounces each) chicken broth
1 cup half-and-half cream
1 cup water
1/2 teaspoon dill weed
Pepper to taste

Directions

In a large saucepan, saute onion and garlic in butter. Stir in curry and ginger. Add carrots and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until carrots are tender. Remove from the heat and cool slightly.
Transfer to a blender; cover and process soup mixture in batches until smooth. Return to the saucepan. Add the cream, water, dill and pepper. Cook until heated through (do not boil). Yield: 8 servings (2 quarts).

Nutritional Analysis: One 1-cup serving (prepared with reduced-sodium chicken broth and fat-free half-and-half) equals 109 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 371 mg sodium, 17 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Curried Carrot Soup published in Quick Cooking January/February 2004, p56

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