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Curried Carrot Soup

Total Time

Prep: 25 min. Cook: 20 min.

Makes

8 servings (2 quarts)

Curry, ginger and garlic are the savory seasonings in Thom Armentrout's soup. "I serve it piping hot," he notes from Fredericksburg, Virginia.

Ingredients

  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons butter
  • 2 teaspoons curry powder
  • 1 teaspoon ground ginger
  • 2 pounds carrots, thinly sliced
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 cup half-and-half cream
  • 1 cup water
  • 1/2 teaspoon dill weed
  • Pepper to taste

Directions

  1. In a large saucepan, saute onion and garlic in butter. Stir in curry and ginger. Add carrots and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until carrots are tender. Remove from the heat and cool slightly.
  2. Transfer to a blender; cover and process soup mixture in batches until smooth. Return to the saucepan. Add the cream, water, dill and pepper. Cook until heated through (do not boil).

Nutrition Facts

1 cup: 109 calories, 3g fat (2g saturated fat), 8mg cholesterol, 371mg sodium, 17g carbohydrate (0 sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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