Bob's Curried Carrot Soup
Curried Carrot Soup recipe
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
chicken broth
|
|
| 4 |
carrots
|
|
|
| ½ | teaspoon |
curry powder
|
|
| ⅛ | teaspoon |
red hot pepper sauce
|
|
|
salt and black pepper
|
*
|
||
|
paprika
optional |
*
|
||
|
cilantro
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
chicken broth
|
|
| 4 | each |
carrots
|
|
| 2.5 | ml |
curry powder
|
|
| 0.6 | ml |
red hot pepper sauce
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
paprika
optional |
*
|
| 1 | x |
cilantro
optional |
*
|
Directions
Heat ¼ cup broth in heavy small saucepan over medium heat.
Add carrots and simmer until tender, about 15 Min. Drain.
Purée carrots in processor until smooth. Transfer to heavy large sauce pan.
Place over medium heat. Stir in remaining 2 and ¼ cup broth, curry powder and hot pepper sauce.
Season with salt and pepper.
(Can be prepared one day ahead.)
Cover and refrigerate. Bring to a boil. Reduce heat and simmer five minutes.
Ladle soup Into bowls. Garnish with paprika and cilantro if desired.
Serve Immediately.
