Curried Carrot Soup

40 min
4 servings
$0.85/serving

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 (Grinder), to taste

Black Pepper (Grinder), 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

Sea Salt (Grinder)

Black Pepper (Grinder)

Multipurpose Pot - 12 Cup