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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

    Average Rating:

    3 Total Reviews

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    • on November 21, 2010

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

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    • on March 06, 2007

      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.

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    • on December 08, 2004

      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.

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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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