Directions:
- Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.
- Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 121.9 Kcal (510 kJ) | ||
| Calories from fat | 77.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.56g | 13% | |
|---|---|---|---|
| Cholesterol | 25.53mg | 9% | |
| Sodium | 515.42mg | 21% | |
| Potassium | 316.01mg | 7% | |
| Total Carbs | 9.73g | 3% | |
| Sugars | 3.62g | 14% | |
| Dietary Fiber | 2.34g | 9% | |
| Protein | 1.27g | 3% | |
| Vitamin C | 10.6mg | 18% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 0.2mg | 1% | |
| Calcium | 39.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 64.88 Kcal (272 kJ) | ||
| Calories from fat | 41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.56g | 13% | |
|---|---|---|---|
| Cholesterol | 13.59mg | 9% | |
| Sodium | 274.33mg | 21% | |
| Potassium | 168.2mg | 7% | |
| Total Carbs | 5.18g | 3% | |
| Sugars | 1.93g | 14% | |
| Dietary Fiber | 1.25g | 9% | |
| Protein | 0.67g | 3% | |
| Vitamin C | 5.7mg | 18% | |
| Vitamin A | 0.3mg | 21% | |
| Iron | 0.1mg | 1% | |
| Calcium | 20.9mg | 4% | |
* 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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