Directions:
- Peel and chop carrots and potatoes into small chunks. Slice the onions, mince the garlic.
- Heat the oil in a large heavy pot (I use cast-iron). Add the garlic, the curry powder, caraway seeds and the onions and saute for some minutes until lightly browned. Add the potatoes and carrots and saute on medium heat for another 10 minutes.
- Add the broth, cover and let simmer for about 35-40 minutes or until all veggies are tender. Season with salt and pepper to taste.
- Puree soup using a hand held blender until it has the desired consistency-I like it to be still chunky (add more broth if needed).
- Serve with some warm bread of your choice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 239.59 Kcal (1003 kJ) | ||
| Calories from fat | 40.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.47g | 7% | |
|---|---|---|---|
| Cholesterol | 0.47mg | 0% | |
| Sodium | 359.97mg | 15% | |
| Potassium | 842.02mg | 18% | |
| Total Carbs | 46.55g | 16% | |
| Sugars | 11.7g | 47% | |
| Dietary Fiber | 7.96g | 32% | |
| Protein | 5.23g | 10% | |
| Vitamin C | 10.9mg | 18% | |
| Vitamin A | 2mg | 67% | |
| Iron | 2.3mg | 13% | |
| Calcium | 86.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 77.72 Kcal (325 kJ) | ||
| Calories from fat | 13.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.45g | 7% | |
|---|---|---|---|
| Cholesterol | 0.15mg | 0% | |
| Sodium | 116.76mg | 15% | |
| Potassium | 273.13mg | 18% | |
| Total Carbs | 15.1g | 16% | |
| Sugars | 3.79g | 47% | |
| Dietary Fiber | 2.58g | 32% | |
| Protein | 1.7g | 10% | |
| Vitamin C | 3.5mg | 18% | |
| Vitamin A | 0.7mg | 67% | |
| Iron | 0.7mg | 13% | |
| Calcium | 28.2mg | 9% | |
* 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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