Curried Carrot Soup
Ingredients
- 2 clove garlic
- 3 tablespoon butter, unsalted
- 1 medium onion
- 1 tablespoon curry powder
- 1 teaspoon cumin, ground
- 10 medium carrot
- 6 1/2 cup chicken broth, low-sodium
- 1/2 teaspoon salt
Serve With
- 4 slice bread, whole wheat
- 1 none cooking spray
- 1/2 cup cilantro
Instructions
- Mince garlic. Melt butter in a large pot over medium high heat. Add garlic; saute until golden, about thirty seconds. Reduce heat. Chop onion and add to the garlic.
- Saute for 5 minutes. Add curry and ground cumin; saute for three minutes. Peel and chop carrots; add to the pan and saute again for 5 minutes.
- Stir in chicken broth and salt. Bring to a boil; reduce to low. Cover and simmer for thirty minutes. Remove from heat and let cool. Working in batches, puree soup in a blender. Return to pot and heat through.
- For croutons, cut bread into small pieces. Arrange on a cookie sheet. Spray bread pieces with cooking spray. Bake in the oven at 400 degrees for 3-5 minutes, or until toasted.
- Serve soup topped with chopped cilantro and croutons.
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Nutrition
Calories: 201kcal | Carbohydrates: 25g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 445mg | Fiber: 5g | Sugar: 7g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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