CARROT & TOMATO CURRY SOUP
Yield Portion Size
3-3/4 lbs |
Carrots, peeled, diced
|
3-3/4 cups |
Yellow onion, diced
|
6 tbsp |
Butter, cubed
|
6 tbsp |
Garlic, minced
|
5 tbsp |
Curry powder
|
4 tbsp |
Ground cumin
|
4 tbsp |
Ground coriander
|
4 tbsp |
Ground ginger
|
3-3/4 lbs |
Angela Mia® Whole Peeled Tomatoes-No Salt Added
|
3 quarts |
Vegetable stock
|
4 cups |
Heavy (whipping) cream
|
1-1/2 cups | |
1/2 cup |
crème fraîche
|
2 tbsp |
Sunflower seed kernels, toasted
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 103 mg | 10% |
Carbohydrate | 18 g | 6% |
Cholesterol | 55 mg | 18% |
Total Fat | 19 g | 30% |
Iron | 2 mg | 11% |
Potassium | 407 mg | 0% |
Calories | 257 kcal | 13% |
Sodium | 440 mg | 18% |
Protein | 4 g | 8% |
Polyunsaturated Fat | 1 g | 6% |
Saturated Fat | 12 g | 57% |
Sugars | 9 g | 1% |
Vitamin C | 12 mg | 20% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
In a large stockpot over medium heat, sautè carrots and onions in butter until they begin to turn golden brown, about 8-10 minutes.
-
Step 2
Reduce heat to low and add garlic, curry powder, cumin, coriander and ginger. Cook for 1 minute or until seasonings are toasted and fragrant.
-
Step 3
Add tomatoes and stock. Bring to simmer over medium-high heat, and cook until vegetables are tender, about 20 minutes.
-
Step 4
Using blender, purée soup until smooth.
-
Step 5
Return soup to stockpot, and stir in heavy cream and tomato sauce. Cook over medium-low heat until soup is heated through.
-
Step 6
To Make One Portion: Serve 1 cup (8 ounces) of soup, garnished with 1 teaspoon crème fraîche and 1/4 teasponn toasted sunflower seeds.
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