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Curried Carrot Soup
Recipes
Curried Carrot Soup
6 servings
45 minutes total

Ingredients

  • 1 large sweet onion
  • 6 cloves garlic
  • 1 serrano pepper
  • 2 tablespoons fresh ginger
  • 2 lb carrots
  • 6 tablespoons fresh chives
  • 2 tablespoons ghee
  • 1 teaspoon kosher salt
  • 3 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 5 cups reduced-sodium chicken (or vegetable) stock, divided
  • 6 tablespoons plain nonfat Greek yogurt
  • 6 tablespoons pepitas (shelled, roasted pumpkin seeds)

Steps

    1. Coarsely chop onion; smash garlic. Remove seeds and membrane from serrano pepper, then coarsely chop. Peel and coarsely chop ginger, and carrots; finely chop chives.
    2. Preheat large stockpot on medium 2–3 minutes; add ghee, onion, garlic, serrano, ginger, carrots, and salt. Cook 10–12 minutes, stirring occasionally, until vegetables soften. Stir in curry powder, turmeric, cumin, and coriander; cook 2–3 more minutes. Add 3 cups stock to pot and simmer 18–20 minutes, until vegetables are very tender.
    3. Remove pot from heat and blend with an immersion blender until smooth. Warm soup over medium-low; add remaining stock (if needed to thin soup).
    4. Serve soup garnished with yogurt, pepitas, and chives. Serve with Garlic Naan Bread (see recipe) on the side.

Amount per ⅙ recipe serving: Calories 190, Total Fat 10g, Sat Fat 3.5g, Trans Fat 0g, Chol 15mg, Sodium 550mg, Total Carb 22g, Fiber 7g, Sugars 9g, Protein 7g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 10%