Curried Carrot Soup

40 min

4 servings

Ingredients

  • 1 tbsp vegetable oil
  • 1 medium onion, chopped
  • 2 tbsp Mango Curry Dip Mix
  • 1 tsp fresh ginger
  • 3 cups grated carrots
  • 4 cups Vegetable Broth
  • 1 1⁄2 tsp Vegetable Broth Mix
  • 1 cup boiling water
  • 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, 0 0 g), Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 27 g (Fiber 4 g, Sugars 16 g), Protein 8 g.

Tips

Serve with a garnish of plain yogurt or crème fraiche.

Tips

Serve with a garnish of plain yogurt or crème fraiche.