Directions:
- Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
- Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 220.04 Kcal (921 kJ) | ||
| Calories from fat | 71.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.96g | 12% | |
|---|---|---|---|
| Cholesterol | 1.64mg | 1% | |
| Sodium | 951.76mg | 40% | |
| Potassium | 784.18mg | 17% | |
| Total Carbs | 35.42g | 12% | |
| Sugars | 11.6g | 46% | |
| Dietary Fiber | 6.89g | 28% | |
| Protein | 5.11g | 10% | |
| Vitamin C | 13.7mg | 23% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 2mg | 11% | |
| Calcium | 90mg | 9% | |
| Amount Per 100 g | |||
| Calories | 52.63 Kcal (220 kJ) | ||
| Calories from fat | 17.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.9g | 12% | |
|---|---|---|---|
| Cholesterol | 0.39mg | 1% | |
| Sodium | 227.65mg | 40% | |
| Potassium | 187.57mg | 17% | |
| Total Carbs | 8.47g | 12% | |
| Sugars | 2.78g | 46% | |
| Dietary Fiber | 1.65g | 28% | |
| Protein | 1.22g | 10% | |
| Vitamin C | 3.3mg | 23% | |
| Vitamin A | 0.4mg | 50% | |
| Iron | 0.5mg | 11% | |
| Calcium | 21.5mg | 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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