Appetizers / Soups / Salads

Carrot and Cauliflower and Chickpea Soup with Hot Curry is for Soup.

Carrot and Cauliflower and Chickpea Soup with Hot Curry takes 30 minutes to prepare.

Carrot and Cauliflower and Chickpea Soup with Hot Curry takes 60 minutes to cook.

Carrot and Cauliflower and Chickpea Soup with Hot Curry makes 12 servings.

The ingredients for Carrot and Cauliflower and Chickpea Soup with Hot Curry are:

8 peeled carrots shredded in food processor
1 head cauliflower pre-blanched chopped in food processor
1 box chicken stock
1 can garbonzo beans
1 can white beans
chopped onion
1 diced red pepper
hot curry powder to taste

Here is how you make Carrot and Cauliflower and Chickpea Soup with Hot Curry:

Saute onion, chopped red pepper and garlic until tender. Add stock, most of the shredded carrots. I had pre-blanced cauliflower in the fridg, chopped in food processor to thicken soup. Sautee chopped onions and red pepper, add chicken (or veggie) stock, add most of the grated carrots. Cook until tender, add chopped cauliflower, 1 can garbonzo beans, & 1 can canneli (white beans) and cook further. Use stick blender to puree (or blender). Add remaining shredded carrots for texture, add 1 - 2 cups diced celery. Add hot curry powder to taste. I did not add any salt as celery has natural salt. Serving Size:?1-2 cups

The nutritional information for Carrot and Cauliflower and Chickpea Soup with Hot Curry is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 120.8

• Total Fat: 0.9 g
• Cholesterol: 1.7 mg
• Sodium: 539.5 mg
• Total Carbs: 25.6 g
• Dietary Fiber: 7.1 g
• Protein: 7.4 g

The dietary needs meet for Carrot and Cauliflower and Chickpea Soup with Hot Curry is Low Fat