Curried Carrot Soup2012-12-02
- Servings : 4
- Prep Time : 5m
- Cook Time : 35m
- Ready In : 40m
A delightful soup- easy to make, healthy, and tastes great. You will be amazed at how simple and flavorful this recipe is. It’s sure to be a hit with even the finickiest of low sodium eaters!
- 1 pound carrots, peeled and cut into 1-2 inch chunks
- 1 medium onion, chopped
- 3 cloves garlic, smashed
- 1 teaspoon curry powder
- 4 cups low sodium chicken broth
- 1 tablespoon olive oil
- 1/2 cup light sour cream
- 1/4 cup fresh chopped parsley (optional)
- 1 dash ground cayenne pepper (optional)
In a large saucepan, sauté onions and garlic until translucent, about 5 minutes over medium heat. Add carrots and curry powder. Sauté for another 1-2 minutes.
Add low sodium chicken broth and bring to a simmer for about 25 minutes, or unitil carrots are cooked thoroughly.
Blend soup until smooth using an immersion blender. Stir in sour cream. If you would like a spicier soup, add a dash of cayenne peoper. If desired, garnish with fresh parsley. Serve immediately.
A good immersion blender makes preparing this soup a snap! We recommend Cuisinart’s Smart Stick Hand Blender!
We used Pacific Natural Foods Organic Low Sodium Chicken Broth (70 mg of sodium per cup) and Beef Broth (140 mg of sodium per cup) in this recipe.
Average Member Rating
(3.7 / 5)
3 people rated this recipe
This information is per serving.
Total Fat7 g
Saturated Fat2.5 g