Curried Carrot Soup

Vegetarian
Gluten Free
Health score
8%
Curried Carrot Soup
65 min.
6
184kcal

Suggestions


Experience the vibrant flavors of our Curried Carrot Soup, a delightful vegetarian and gluten-free dish that is perfect for any occasion. This aromatic soup combines the earthy sweetness of fresh carrots with the warm spices of curry powder and cumin, creating a comforting bowl of goodness that is both nutritious and satisfying. With its rich blend of flavors, this soup makes an excellent starter, antipasti, or a cozy snack on a chilly day.

In just 65 minutes, you can whip up this delicious recipe that serves six, providing a wholesome source of nourishment at only 184 calories per serving. The enticing aroma of sautéed garlic and onions mingling with the spices will have your family and friends eagerly waiting at the table. With its creamy texture, achieved by blending the cooked ingredients, each spoonful promises to be a delightful experience that warms both the heart and the soul.

Whether you are hosting a dinner party, preparing a special meal for your loved ones, or simply looking for a healthy addition to your weekly menu, this Curried Carrot Soup is sure to impress. Garnish it with fresh cilantro for an extra touch of freshness, and watch as this beautiful dish becomes the star of your meal!

Ingredients

  • pounds carrots chopped
  • tablespoon curry powder 
  • 0.5 cup wine dry white
  • tablespoons cilantro leaves fresh chopped
  • cloves garlic minced
  • teaspoons ground cumin 
  • cups chicken broth low-sodium
  • large onion chopped
  • teaspoon salt 
  • tablespoons butter unsalted

Equipment

  • bowl
  • frying pan
  • pot
  • blender

Directions

  1. Melt butter in a large pan over medium-high heat.
  2. Add garlic; saut until golden, about 30seconds. Reduce heat to medium, add onion; saut for 5minutes.
  3. Add curry and cumin; saut 3minutes.
  4. Add carrots; saut 5 minutes.
  5. Stir in wine; cook until reduced by half.
  6. Add broth and salt and bring to a boil. Reduce heat to medium-low, cover and simmer until carrots are tender, about 30minutes.
  7. Remove from heat and let cool.
  8. Working in batches, puree soup in a blender. Return to pot. Rewarm over medium heat. If soup is too thick, add broth to thin. Divide among 6 bowls and sprinkle with cilantro, if desired.

Nutrition Facts

Calories184kcal
Protein14.86%
Fat38.3%
Carbs46.84%

Properties

Glycemic Index
26.81
Glycemic Load
5.51
Inflammation Score
-10
Nutrition Score
14.68217406843%

Flavonoids

Malvidin
0.01mg
Catechin
0.15mg
Epicatechin
0.11mg
Hesperetin
0.08mg
Naringenin
0.08mg
Luteolin
0.17mg
Isorhamnetin
1.25mg
Kaempferol
0.53mg
Myricetin
0.09mg
Quercetin
5.49mg

Nutrients percent of daily need

Calories:183.61kcal
9.18%
Fat:7.77g
11.96%
Saturated Fat:4.11g
25.69%
Carbohydrates:21.39g
7.13%
Net Carbohydrates:16.3g
5.93%
Sugar:8.78g
9.76%
Cholesterol:15.05mg
5.02%
Sodium:567.35mg
24.67%
Alcohol:2.06g
100%
Alcohol %:0.59%
100%
Protein:6.79g
13.57%
Vitamin A:25461.89IU
509.24%
Vitamin B3:4.85mg
24.23%
Potassium:771.31mg
22.04%
Vitamin K:22.09µg
21.04%
Fiber:5.09g
20.34%
Manganese:0.36mg
17.78%
Vitamin B6:0.3mg
14.97%
Phosphorus:144.66mg
14.47%
Vitamin C:11.28mg
13.68%
Copper:0.22mg
10.88%
Vitamin B2:0.18mg
10.41%
Iron:1.82mg
10.1%
Vitamin E:1.41mg
9.41%
Folate:35.61µg
8.9%
Calcium:81.69mg
8.17%
Vitamin B1:0.12mg
8.1%
Magnesium:30.42mg
7.6%
Zinc:0.76mg
5.05%
Vitamin B5:0.47mg
4.67%
Vitamin B12:0.25µg
4.13%
Selenium:0.72µg
1.02%
Source:My Recipes