Curried Carrot Soup

PUBLISHED ON: 04.17.2011
Are you feeling like you need some clean eating this week?  I do.  I am packing this homemade soup in containers to enjoy for lunch during the work week.  I can’t be held responsible for what I might enjoy after this light and healthy soup, but at least I had the right idea.

This soup is packed with Vitamin A, low in calories, high in fiber, with virtually no fat.

Curried Carrot Soup
Serves 4-6
4 cups sliced carrots (about 1-1/2 pounds)
1/2 yellow onion, chopped
1 small turnip, chopped
1 small potato, peeled and quartered
1cup water
1 teaspoon salt
1/4 teaspoon fines herbs
1/4-1/2 teaspoon good quality curry powder
1/4 teaspoon paprika
1/8 teaspoon white pepper

Garnish: 1 orange, peeled and cut into bite-sized pieces for garnish. A dollop of sour cream or plain yogurt.

In a saucepan combine the carrots, onion, turnip, potato and water.  Bring to a boil over high heat, then cover, and simmer until vegetables are tender, about 30 minutes.
In 2 batches, transfer vegetables and remaining liquid to food processor or blender and puree.  Return to pan and add all remaining ingredients.  Simmer, uncovered to blend flavors, about 10 minutes.
Garnish with orange slices, sour cream or plain yogurt.

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