Directions:
- Heat the oil in a pot over medium heat.
- Add carrots and onion, and cook until slightly softened, about 5 minutes.
- Mix in curry paste and flour.
- While stirring, slowly pour in stock.
- Bring to a boil, and then adjust heat so the soup gently simmers.
- Cook until carrots are tender, about 20 minutes.
- Working in batches, puree mixture in a blender or food processor.
- Return soup to pot and bring back to a simmer.
- Stir in the cilantro; season with salt and pepper.
- Pour soup into bowls.
- If desired, set a spoonful of yogurt in the centre of each bowl.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1012.07 Kcal (4237 kJ) | ||
| Calories from fat | 94.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.45g | 16% | |
|---|---|---|---|
| Cholesterol | 0.92mg | 0% | |
| Sodium | 37410.92mg | 1559% | |
| Potassium | 338.99mg | 7% | |
| Total Carbs | 185.86g | 62% | |
| Sugars | 7.3g | 29% | |
| Dietary Fiber | 4.48g | 18% | |
| Protein | 2.65g | 5% | |
| Vitamin C | 6mg | 10% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 1.9mg | 10% | |
| Calcium | 82mg | 8% | |
| Amount Per 100 g | |||
| Calories | 254.33 Kcal (1065 kJ) | ||
| Calories from fat | 23.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.63g | 16% | |
|---|---|---|---|
| Cholesterol | 0.23mg | 0% | |
| Sodium | 9401.2mg | 1559% | |
| Potassium | 85.19mg | 7% | |
| Total Carbs | 46.71g | 62% | |
| Sugars | 1.83g | 29% | |
| Dietary Fiber | 1.13g | 18% | |
| Protein | 0.67g | 5% | |
| Vitamin C | 1.5mg | 10% | |
| Vitamin A | 0.3mg | 39% | |
| Iron | 0.5mg | 10% | |
| Calcium | 20.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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