Directions:
- In a large saucepan, saute onion and garlic in butter. Stir in curry and ginger. Add carrots and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until carrots are tender. Remove from the heat and cool slightly.
- Transfer to a blender; cover and process soup mixture in batches until smooth. Return to the saucepan. Add the cream, water, dill and pepper. Cook until heated through (do not boil). Yield: 8 servings (2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 120.62 Kcal (505 kJ) | ||
| Calories from fat | 59.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.59g | 10% | |
|---|---|---|---|
| Cholesterol | 18.83mg | 6% | |
| Sodium | 118.6mg | 5% | |
| Potassium | 442.07mg | 9% | |
| Total Carbs | 14.49g | 5% | |
| Sugars | 6.25g | 25% | |
| Dietary Fiber | 3.87g | 15% | |
| Protein | 2.35g | 5% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 0.2mg | 1% | |
| Calcium | 81.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 60.46 Kcal (253 kJ) | ||
| Calories from fat | 29.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.3g | 10% | |
|---|---|---|---|
| Cholesterol | 9.43mg | 6% | |
| Sodium | 59.44mg | 5% | |
| Potassium | 221.56mg | 9% | |
| Total Carbs | 7.26g | 5% | |
| Sugars | 3.13g | 25% | |
| Dietary Fiber | 1.94g | 15% | |
| Protein | 1.18g | 5% | |
| Vitamin C | 4.5mg | 15% | |
| Vitamin A | 0.6mg | 39% | |
| Iron | 0.1mg | 1% | |
| Calcium | 40.6mg | 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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