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Curried Carrot Soup


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Do not peel carrots. Remember, the greatest concentration of Vitamin A is the skin and the portion just underneath it.

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Preparation Time: 
Cooking Time: 
Serves 6.
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Ingredients



For the stock
6 carrots, unpeeled
2 onions
1 large sized potato

For the topping
1 chopped onion
1/2 tsp chilli powder or 1/2 tsp curry powder
3/4 cup low fat milk
2 tbsp chopped fresh corriander (dhania) or dill (shepu / suva bhaji)
1 tbsp butter
salt to taste

Method
  1. For the stock, cut the vegetables into big pieces.
  2. Add 5 teacups of water and cook until the vegetables are tender.
  3. When cooked, blend the mixture in a liquidiser and strain.
  4. To proceed, heat the butter and fry the onion for a few minutes. Then add the chilli powder and fry again for a few seconds.
  5. Add the stock and allow to boil for a few minutes.
  6. Add the milk just before serving and boil for a few seconds.
  7. Top with coriander or dill and serve hot.

Tips
  1. Goodness Guide :
  2. Carrots are rich in Vitamin A.
  3. Coriander is rich in Vitamin A and C.
  4. Together, they act as a defence against cancer.
  5. Medical evidence points to this fact.
Nutrient values Per Serving
ProteinChoFat
1.7 g14.6 g2.1 g
1 review received for Curried Carrot Soup
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
matangy ramya, February 24, 2013

tonight i just made the other kind of carrot soup i learnt from this site.i wish i had seen this recipe earlier that i could have learnt and done new for weekend

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Reviewed February 24, 2013 by matangy ramya

tonight i just made the other kind of carrot soup i learnt from this site.i wish i had seen this recipe earlier that i could have learnt and done new for weekend

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