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This pretty pureed soup is perfect for a luncheon. It has wonderful flavor sparked by curry, herbs and, of course, the colorful carrots.
Nutritional Facts 1-1/4 cups equals 158 calories, 10 g fat (5 g saturated fat), 23 mg cholesterol, 1,432 mg sodium, 15 g carbohydrate, 3 g fiber, 3 g protein.
Originally published as Curried Carrot Soup in Taste of Home April/May 2008, p43
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Reviewed on Jun. 02, 2008 by keverwann
I'd add a potato into the vegetable mix so it thickens up a bit. Careful not to overfill your blender. My husband burned his arm when the soup spat out of the blender while he was making this soup.
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