4 | carrots, cut into thin rounds | 400 g | |
1/2 | onions, finely chopped | 100 g | |
1 clove | garlic, finely chopped | ||
2 1/2 tsp | butter, unsalted | 12 g | |
2 1/2 tsp | curry powder | 7 g | |
1 1/2 cup | chicken broth | 375 mL | |
1 1/2 cup | water | 375 mL | |
1/3 cup | cream 15% | 85 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 (300 g)
Amount % Daily Value |
Calories 100 |
Fat 5 g 8 % |
Saturated
3 g
15 % |
Cholesterol 10 mg |
Sodium 320 mg 13 % |
Carbohydrate 13 g 4 % |
Fibre 3 g 12 % |
Sugars 5 g |
Net Carbs 10 g |
Protein 2 g |
Vitamin A 113 % |
Vitamin C 12 % |
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).