Directions:
- Saute onion, thyme and bay leaf in oil in a large saucepan until tender but not browned.
- Stir in carrots and curry powder.
- Add chicken or vegetable broth and bring to a boil.
- Lower heat and simmer for about 15 minutes until the carrots are soft.
- Add cream cheese in pieces and stir until melted.
- Do not boil.
- Remove bay leaf.
- Place soup in a blender in small batches and process.
- Return to pot and reheat slightly.
- Add salt and pepper or cayenne to taste.
- Sprinkle with parsley before serving.
- If I have it on hand I usually add a heaping tablespoon of yogurt and sometimes even some fresh lemon juice.
- For Vegetarian use the vegetable broth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 142.95 Kcal (599 kJ) | ||
| Calories from fat | 88.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.82g | 15% | |
|---|---|---|---|
| Cholesterol | 23.39mg | 8% | |
| Sodium | 546.68mg | 23% | |
| Potassium | 428.04mg | 9% | |
| Total Carbs | 11.01g | 4% | |
| Sugars | 4.92g | 20% | |
| Dietary Fiber | 3.24g | 13% | |
| Protein | 2.62g | 5% | |
| Vitamin C | 24.1mg | 40% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 1.3mg | 7% | |
| Calcium | 77.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 59.82 Kcal (250 kJ) | ||
| Calories from fat | 36.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.11g | 15% | |
|---|---|---|---|
| Cholesterol | 9.79mg | 8% | |
| Sodium | 228.78mg | 23% | |
| Potassium | 179.13mg | 9% | |
| Total Carbs | 4.61g | 4% | |
| Sugars | 2.06g | 20% | |
| Dietary Fiber | 1.36g | 13% | |
| Protein | 1.1g | 5% | |
| Vitamin C | 10.1mg | 40% | |
| Vitamin A | 0.3mg | 20% | |
| Iron | 0.5mg | 7% | |
| Calcium | 32.4mg | 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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