Directions:
- In 5-quart Dutch oven or soup pot, melt butter.
- Add onions, pepper and celery and sauté until vegetables start to brown.
- Stir flour and curry powder to taste into onion mixture until smooth.
- Gradually add milk, half-and-half, 1/2 teaspoon salt and the pepper.
- Bring to a boil, stirring constantly until thickened; cook 5 minutes.
- Stir in carrots.
- Return to a boil; cook 5 minutes.
- Taste and add more salt, if necessary.
- Top with cilantro, if desired, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 770.95 Kcal (3228 kJ) | ||
| Calories from fat | 541.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.18g | 93% | |
|---|---|---|---|
| Cholesterol | 186.62mg | 62% | |
| Sodium | 610.42mg | 25% | |
| Potassium | 1250.82mg | 27% | |
| Total Carbs | 44.32g | 15% | |
| Sugars | 13.91g | 56% | |
| Dietary Fiber | 4.69g | 19% | |
| Protein | 20.23g | 40% | |
| Vitamin C | 45.6mg | 76% | |
| Vitamin A | 1.7mg | 56% | |
| Iron | 13.8mg | 76% | |
| Calcium | 710mg | 71% | |
| Amount Per 100 g | |||
| Calories | 96.22 Kcal (403 kJ) | ||
| Calories from fat | 67.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.51g | 93% | |
|---|---|---|---|
| Cholesterol | 23.29mg | 62% | |
| Sodium | 76.18mg | 25% | |
| Potassium | 156.1mg | 27% | |
| Total Carbs | 5.53g | 15% | |
| Sugars | 1.74g | 56% | |
| Dietary Fiber | 0.58g | 19% | |
| Protein | 2.52g | 40% | |
| Vitamin C | 5.7mg | 76% | |
| Vitamin A | 0.2mg | 56% | |
| Iron | 1.7mg | 76% | |
| Calcium | 88.6mg | 71% | |
* 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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