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

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    L'ecole's Note:

    The secret here is coconut milk (good for the lactose-intolerant) plus a bay leaf and some smashed fresh ginger. From chow.com.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in a medium saucepan over medium heat. Add the curry powder and garlic, and toast until fragrant, about 30 seconds.
    2. 2
      Add ginger, onion, carrots, bay leaf, and broth. Increase heat to medium-high and bring mixture to a boil, then reduce to medium-low and simmer until carrots are soft when pierced with a fork, about 20 minutes. Discard the bay leaf.
    3. 3
      Puree until smooth. Stir in coconut milk and adjust seasoning. Garnish with a few flakes of toasted coconut.

    Ratings & Reviews:

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    Nutritional Facts for Curried Carrot Soup

    Serving Size: 1 (160 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 219.4
     
    Calories from Fat 89
    40%
    Total Fat 9.9 g
    15%
    Saturated Fat 6.0 g
    30%
    Cholesterol 0.0 mg
    0%
    Sodium 92.8 mg
    3%
    Total Carbohydrate 32.6 g
    10%
    Dietary Fiber 3.8 g
    15%
    Sugars 25.0 g
    100%
    Protein 1.8 g
    3%

    The following items or measurements are not included:

    ginger

    low sodium vegetable broth

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