Appetizers / Soups / Salads

Cauliflower/Carrot Curried Soup is for Soup.

Cauliflower/Carrot Curried Soup takes 5 minutes to prepare.

Cauliflower/Carrot Curried Soup takes 25 minutes to cook.

Cauliflower/Carrot Curried Soup makes 5 servings.

The ingredients for Cauliflower/Carrot Curried Soup are:

2 cup (1" pieces) Cauliflower, frozen, cooked
1.5 cup slices Carrots, cooked
1 1tsp Olive Oil
2 tbsp Butter, salted
1 cup (8 fl oz) Water, tap
0.5 tsp Morton Iodized Salt
.25 tsp Pepper, white
.25 tsp Nutmeg, ground
.25 tsp Onion powder
.25 tsp Garlic powder
.25 tbsp Curry powder
8 tbsp Evaporated Milk, Fat Free Milk Carnation
1 cup Fat free half and half
0.5 cup Cheese, Kraft 2% Milk Reduced Fat Shredded Cheddar

Here is how you make Cauliflower/Carrot Curried Soup:

Combine oil, butter and one 16 oz bag of cauliflower pieces and one 12 oz bag of carrots in lidded sauce pan over medium heat. Combine spices. Throw spices in the pan and add water. Cooke until veggies are very soft. Use a hand blender to cream veggies. Add a half cup of evaporated milk and a cup of fat free half and half. Continue blending the soup. Return pan to low heat and stir in cheese until melted. Serve with your favorite garnish and a little cheese on top!. Serving Size: 5 3/4Cup servingsNumber of Servings: 5Recipe submitted by SparkPeople user PJPEGG.

The nutritional information for Cauliflower/Carrot Curried Soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 162.2

• Total Fat: 8.9 g
• Cholesterol: 22.8 mg
• Sodium: 495.7 mg
• Total Carbs: 14.6 g
• Dietary Fiber: 3.5 g
• Protein: 7.3 g