6 | carrots, cut into thin rounds | 600 g | |
1 | onions, finely chopped | 200 g | |
1 clove | garlic, finely chopped | ||
1 tbsp | butter, unsalted | 14 g | |
3 1/2 tsp | curry powder | 10 g | |
2 cups | chicken broth | 500 mL | |
2 3/4 cups | water | 700 mL | |
1/2 cup | cream 15% | 125 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
A mandolin will make slicing the vegetables easier.
A blender or food processor will be very useful to purée the soup.
The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. Cream should not be added before freezing, but later when the soup is reheated.
per 1 serving (320 g)
Amount % Daily Value |
Calories 100 |
Fat 5 g 7 % |
Saturated
2.8 g
14 % |
Cholesterol 10 mg |
Sodium 290 mg 12 % |
Carbohydrate 14 g 5 % |
Fibre 3 g 13 % |
Sugars 5 g |
Net Carbs 11 g |
Protein 2 g |
Vitamin A 113 % |
Vitamin C 13 % |
Calcium 6 % |
Iron 6 % |
Food Group | Exchanges |
---|---|
Vegetables | 2 |
Fats | 1 |
I would make it again but add more carrots and no cream. I found it takes away from the great taste of carrots.
Made it twice. It is excellent! Here are some tips: after it cooks, let it rest in the fridge for a day. I only put it through the blender the next day: it was delightful, tastier, and nicely thick. It doesn't need the cream, but it is smoother with it. Another tip: once in purée form, pass it through a strainer. Enjoy!
I regularly make this recipe, but I put less curry since it might be too spicy for me (3 tea spoons for 8 servings). I also add some flour (around 3-4 table spoons for 8 servings) at the same time of the curry so the consistence is thicker. I do not always add cream or milk, it depends on the thickness and the spicyness (it it is too spicy, add milk or cream).