Curried Carrot Soup
Ingredients
1 tbsp vegetable oil
1 medium onion, chopped
2 tbsp Mango Curry Dip Mix
1 tsp fresh ginger
3 cups grated carrots
4 cupsVegetable Broth
1 1⁄2 cups orange juice
Sea Salt, to taste
Black Pepper, to taste
Preparation
- Heat Multipurpose Pot to medium; add vegetable oil and sauté onion for about 4 minutes, being careful not to brown. Add Curry Dip Mix and ginger and sauté for 1 minute.
- Stir grated carrots into pot. Add Bouillon and orange juice and bring to a simmer. Cook until carrots are tender and all flavours are combined, about 30 minutes.
- In small batches, carefully blend soup until smooth. Return to heat and adjust consistency with Bouillon, if required. Season with Salt and Pepper.
Nutritional Information
Per serving: Calories 180, Fat 5 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 27 g (Fibre 4 g, Sugars 16 g), Protein 8 g.
Tips
Serve with a garnish of plain yogurt or crème fraiche.
Shop This Recipe
Vegetable Broth Mix