Photo: Cala
Curried Carrot Soup Recipe
10 ingredients
10 min + 30 min
24 hors d'oeuvre portions (6 regular servings)
openrecipes
This curried carrot soup recipe is a spiced-up version of the classic puréed sweet carrot soup thanks to hints of curry, ginger, and coconut milk.
Estimated Nutrition (whole recipe, rough)
495
Calories
5g
Protein
41g
Fat
31g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon canola oil
- 2 teaspoons curry powder
- 1 medium garlic clove, smashed
- 1 (1/2-inch) piece ginger , peeled and smashed
- 1/2 medium onion , coarsely chopped
- 1 pound carrots , peeled and sliced into 1/4-inch-thick rounds
- 1 medium bay leaf
- 2 1/2 cups low-sodium vegetable broth
- 1/2 cup canned coconut milk
- Toasted unsweetened coconut flakes , for garnish (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes