Vegetarian

Curried Carrot Ginger Soup is for Soup.

Curried Carrot Ginger Soup takes 15 minutes to prepare.

Curried Carrot Ginger Soup takes 40 minutes to cook.

Curried Carrot Ginger Soup makes 7 servings.

The ingredients for Curried Carrot Ginger Soup are:

1 1-second spray of vegetable oil spray
1 small onion, chopped
1 leek, trimmed and chopped (optional)
2 cloves of garlic, minced
1 jalapeno pepper, finely chopped OR 1 tbsp. chopped pickled jalapeno
2 tbsp. fresh ginger, chopped
1 zucchini
3 large carrots
2 large potatoes
1 tbsp. ground coriander
1 tbsp. ground cumin
1 tbsp. turmeric
salt and pepper
1 bay leaf
6 cups vegeatble stock (or 3 bouillon cubes with 6 cups of water)

Here is how you make Curried Carrot Ginger Soup:

Grate or shred zucchini, potato, and carrots in food processor.Spray large pot with vegetable spray. Add onions, leek, garlic, ginger and jalapeno. Cook gently 2-3 minutes over medium/low heat.Add zucchini, carrots, potatoes and spices. Cook gently, stirring, 2-3 minutes.Add vegetable stock and bring to a boli. Reduce heat and simmer, uncovered, 30-40 minutes, You can now puree half of the soup and return it to pot OR just serve it chunky!Serves 6-8, depending on size of bowls and appetites.Number of Servings: 7Recipe submitted by SparkPeople user GRACEFULLYAGING.

The nutritional information for Curried Carrot Ginger Soup is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 119.5

• Total Fat: 0.7 g
• Cholesterol: 0.0 mg
• Sodium: 732.2 mg
• Total Carbs: 25.0 g
• Dietary Fiber: 3.8 g
• Protein: 3.0 g

Curried Carrot Ginger Soup is Indian cuisine.

The dietary needs meet for Curried Carrot Ginger Soup is Vegetarian