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    You are in: Home / Recipes / Baby Carrot Soup With Cilantro and Curry Recipe
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    Baby Carrot Soup With Cilantro and Curry

    Baby Carrot Soup With Cilantro and Curry. Photo by 8nine

    1/1 Photo of Baby Carrot Soup With Cilantro and Curry

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Barefoot Beachcomber's Note:

    Another fabulous find from our local grocery, Thrifty Foods.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a pot over medium heat.
    2. 2
      Add carrots and onion, and cook until slightly softened, about 5 minutes.
    3. 3
      Mix in curry paste and flour.
    4. 4
      While stirring, slowly pour in stock.
    5. 5
      Bring to a boil, and then adjust heat so the soup gently simmers.
    6. 6
      Cook until carrots are tender, about 20 minutes.
    7. 7
      Working in batches, puree mixture in a blender or food processor.
    8. 8
      Return soup to pot and bring back to a simmer.
    9. 9
      Stir in the cilantro; season with salt and pepper.
    10. 10
      Pour soup into bowls.
    11. 11
      If desired, set a spoonful of yogurt in the centre of each bowl.

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    Ratings & Reviews:

    • on November 21, 2010

      55

      Delicious soup and so easy to make. I made as directed and mixed the yogurt in for a nice creamy texture and taste.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 06, 2007

      55

      Very simple soup to make that cooks up quickly. I didn't have curry paste so I used 1 Tbsp of curry powder. Also used chicken broth in place of vegetable stock. I found the yogurt to round out the flavor nicely.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 08, 2004

      55

      I think this soup is very good. I did use small, rather than baby carrots - toddlers, perhaps? And also used homemade chicken stock. I had only Indian style curry powder, which included some flour, so I used about 1 1/2 tablespoons of that, with no other flour. (I think I could have used slightly less, but am quite happy with the soup, so maybe not.) I love cilantro anyway, but also think it is an important ingredient in this soup - the flavor went from just okay to really wonderful after it was added. Thank you very much for sharing this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Baby Carrot Soup With Cilantro and Curry

    Serving Size: 1 (155 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 121.8
     
    Calories from Fat 63
    52%
    Total Fat 7.1 g
    10%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 106.6 mg
    4%
    Total Carbohydrate 13.9 g
    4%
    Dietary Fiber 2.3 g
    9%
    Sugars 6.0 g
    24%
    Protein 1.3 g
    2%

    The following items or measurements are not included:

    vegetable stock

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