Curried-Carrot-Potato-Soup


Food.com
70 mins (prep 20, cooking 50)
11 ingredients
6-8 servings
My sis and me came up with this recipe when searching for a nice, relatively quick to make and warming dinner dish on one of those cold winter days. This soup is not overly spicy and has a light sweetness coming from the carrots. It makes for a thick soup, so if you like your soup to be less like a puree, you might have to add more broth to it. We served this with Bombay Naan (Oamc), which was very very tasty!

Categories:  vegan , beginner-cook , seasonal , winter , easy , fall , <-4-hours , vegetarian , carrots , potato , soups-&-stews , vegetable , time-to-make ,
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Ingredients

Nutrition

Serving Size (216.28 g)
Servings 6
Amount per Serving
Calories 602.37 Calories from Fat 104.58
% Daily Value *
Total Fat 11.62g 107.27%
Saturated Fat 0.59g 17.62%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 781.83mg 195.46%
Total Carbohydrate 98.87g 197.74%
Dietary Fiber 13.71 g 329.08%
Sugars 26.07 g %
Protein 26.26g 315.14%
Vitamin A 186.89IU% Vitamin C 0.24mg%
Calcium 399.36mg% Iron 4.91mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
medium carrots, red onions, salt and pepper
 

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