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    You are in: Home / Recipes / Curried-Carrot-Potato-Soup Recipe
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    Curried-Carrot-Potato-Soup

    Average Rating:

    6 Total Reviews

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    • on October 15, 2012

      Delicious! I did have to add a small amount of additional stock. :)

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    • on January 15, 2011

      First Mmm, second Loula your description is dead on. Really liked how thick and creamy this was with the slightly sweet spicy flavor. While we are not real big fans of caraway it did work very well in this soup and I would not leave it out. Thanks for the post.

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    • on January 04, 2011

      Wonderful soup!! I halfed the recipe and added hunks of left over spiral ham. I peeled and chopped everything, adding it all to the pan at once (didn't read all the directions first)used chicken stock. The cooking time was right on for us, used the immersion blender and added a 1/2 cup of half and half mixed with a little corn starch at the end to add to the creaminess (is that a word?) served with a topping of sour cream and a pinch of cilantro with hot french bread and it was the perfect cold weather meal. Loved the blend of spices that gave a truly differant flavor with the potatoes and carrots.

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    • on January 05, 2010

      Very good, Lalaloula!!!! I halved the recipe very successfully, it gave me three generous bowls of soup, two of which I ate by myself, lol, well, it was good!!!!! I did up the broth a bit, going more by 'feel' than by measuring, and I served it with a swirl of sour cream and some chopped cilantro leaves. Oh, and garlic bread! :D yum yum! Very much enjoyed on a rainy night, thank you!!!!!

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    • on October 17, 2009

      I made this last night for dinner and it was wonderful! DD and I enjoyed it very much! I think I got a little carried away with the curry powder. It wasn't too spicy for me since I adore Indian food! My DD asked me to tone it down next time. I left mine slightly chunky. I used 6 potatoes and 3-14oz. cans of vegetable broth which seemed to be just right. This was a very satisfying soup and went so nicely with your croissants. You and your sis did a great job on this recipe. Thanks for sharing it. I will make again. Made for Veg n Swap Fall 2009.

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    • on April 17, 2009

      This is a great recipe. This was so tasty, and the reference to eat this with Naan bread was fantastic. Definatelly a keeper. My husband is even requesting that I make this to go in his thermos for lunch at work. Reminiscent of the hearty meals my mum used to make. Thanks so much for posting.

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    Nutritional Facts for Curried-Carrot-Potato-Soup

    Serving Size: 1 (255 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 253.0
     
    Calories from Fat 45
    18%
    Total Fat 5.1 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 57.6 mg
    2%
    Total Carbohydrate 48.4 g
    16%
    Dietary Fiber 7.7 g
    31%
    Sugars 7.5 g
    30%
    Protein 5.6 g
    11%

    The following items or measurements are not included:

    vegetable broth

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