Curried Carrot Soup

Ingredients

• 1 pound baby carrots
• 2 teaspoons olive oil
• 1 white onion, minced
• 1 teaspoon powdered garlic
• 1 tablespoon curry powder
• 4 cups chicken broth (vegetable broth for vegan/vegetarian)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup unsalted, sliced almonds (optional)

Directions

1. Boil carrots in 2 cups of chicken broth.
2. Heat olive oil in a large pot. Add onions and spices and sauté until tender.
3. Add onions and carrots (with 2 cups broth) to a blender and mix until smooth.
4. Return to pot and add additional 2 cups of broth.
5. Continue to heat for 10 minutes.
6. Top with 1 tablespoon of almonds if desired. Serve hot.

 
 

NUTRITIONAL INFO	PER SERVING
Calories	140 (60 from fat)
Total fat	7g
Saturated fat	0.5g
Cholesterol	0mg
Sodium	1310mg
Carbohydrate	16g (6g dietary fiber, 6g sugar)
Protein	4g

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