Appetizers / Soups / Salads

Curried Carrot and Ginger Soup is for Soup.

Curried Carrot and Ginger Soup takes 15 minutes to prepare.

Curried Carrot and Ginger Soup takes 30 minutes to cook.

Curried Carrot and Ginger Soup makes 4 servings.

The ingredients for Curried Carrot and Ginger Soup are:

? 1 Tbsp olive oil
? 1 1/2 pounds carrots (6-7 large carrots), peeled and sliced thin
? 2 cups chopped white or yellow onion
? Salt
? 2 teaspoon minced ginger
. 1 tablespoon curry powder
? 4 cups chicken stock or vegetable stock
? 3 large strips of zest from an orange

Here is how you make Curried Carrot and Ginger Soup:

1 Heat oil in a soup pot over medium heat. Cook the onions and carrot and curry powder, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle a half teaspoon of salt over the carrots and onions as they cook.2 Add the stock and the ginger the strips of orange zest. Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes.3 Remove the strips of orange zest and discard. Working in small batches, pour the soup into a blender and pur?e until completely smooth. Only fill the blender bowl a third full with the hot liquid and keep one hand pressing down on the cap of the blender to keep it from popping off. Add more salt to taste. (You will need more salt if you are using homemade unsalted stock .)Yield: Serves 4-5.Serving Size: 4 servings (2 cups)Number of Servings: 4Recipe submitted by SparkPeople user DIANNEBROUSSARD.

The nutritional information for Curried Carrot and Ginger Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 148.2

• Total Fat: 4.5 g
• Cholesterol: 5.0 mg
• Sodium: 1,370.3 mg
• Total Carbs: 25.8 g
• Dietary Fiber: 7.0 g
• Protein: 3.9 g