Curried Carrot Soup
by Tarla Dalal
Added to 69 cookbooks
This recipe has been viewed 16942 times
A wholesome and filling soup that features a puree of carrot, potatoes and onions flavoured with curry powder. While milk imparts richness to this soup, chopped onions sauteed in butter imparts a welcome crunch. The curried carrot soup is quite pleasing to the palate and sumptuous too.
- Combine the carrot, onions, potatoes and 3 cups of water in a deep pan and cook on a medium flame for atleast 10 minutes or till the vegetables are cooked.
- Allow the vegetables to cool and blend in a mixer to a smooth purée. Keep aside.
- Heat the butter in a deep pan, add the onions and sauté on a medium flame for 1 minute.
- Add the curry powder, carrot purée, milk and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
- Serve hot.
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Nutrient values per serving
| Energy | 131 cal |
| Protein | 2.9 g |
| Carbohydrates | 16.7 g |
| Fiber | 3.3 g |
| Fat | 5 g |
| Cholesterol | 0 mg |
| Vitamin A | 1352.4 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 9 mg |
| Folic Acid | 17.1 mcg |
| Calcium | 143.1 mg |
| Iron | 1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 57.9 mg |
| Potassium | 192.7 mg |
| Zinc | 0.5 mg |
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6 FAVOURABLE REVIEWS
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Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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