Curry, ginger and garlic are the savory seasonings in Thom Armentrout's soup. "I serve it piping hot," he notes from Fredericksburg, Virginia.
Curried Carrot Soup
Curried Carrot Soup
Prep Time
25 min
Cook Time
20 min
Yield
8 servings (2 quarts)
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).
Nutrition Facts
1 cup: 109 calories, 3g fat (2g saturated fat), 8mg cholesterol, 371mg sodium, 17g carbohydrate (0 sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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