Appetizers / Soups / Salads

Ginger Curry Carrot Soup is for Soup.

Ginger Curry Carrot Soup takes 20 minutes to prepare.

Ginger Curry Carrot Soup takes 15 minutes to cook.

Ginger Curry Carrot Soup makes 10 servings.

The ingredients for Ginger Curry Carrot Soup are:

Baby Carrots, raw, 4 cups
Onions, raw, 1 medium, chopped
Olive Oil, 1 tbsp
Smart Balance Buttery Spread, 2 tbsp
Milk, 2%, 2 cup
Ginger Root, 3 tsp (one 1 inch piece, peeled)
Curry powder (red Thai Curry Paste is even better), 1 tbsp
Chicken Broth, 4 cups
Agave Nectar, 1 tbsp.

Here is how you make Ginger Curry Carrot Soup:

In a large pot, heat olive oil and butter until melted then add carrots and onions. Saute for 5 minutes. Add chicken broth, ginger root and curry. Stir and let it come to a boil. Cook for 15 minutes (until carrots are tender).Discard ginger root and puree carrots, onion and stock in a blender until it is all smooth. Place back in the pot and add the milk. Stir and place on simmer to heat through. Serve immediately.Enjoy!Number of Servings: 10Recipe submitted by SparkPeople user FULLSAIL.

The nutritional information for Ginger Curry Carrot Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 117.2

• Total Fat: 5.4 g
• Cholesterol: 4.9 mg
• Sodium: 707.0 mg
• Total Carbs: 11.0 g
• Dietary Fiber: 2.0 g
• Protein: 6.8 g

Ginger Curry Carrot Soup is Asian cuisine.

The dietary needs meet for Ginger Curry Carrot Soup is Low Fat