Directions:
- In a large saucepan, saute onion in oil. Stir in the broth, carrots, curry, thyme and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until carrots are tender.
- Discard bay leaf. Cool slightly. Transfer half of the soup to a blender; add half of the cream cheese.
- Cover and process until smooth; repeat with remaining soup and cream cheese. Return all to the pan. Heat through. Stir in the parsley, salt and cayenne if desired. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 292.24 Kcal (1224 kJ) | ||
| Calories from fat | 98.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.99g | 17% | |
|---|---|---|---|
| Cholesterol | 10.87mg | 4% | |
| Sodium | 1798.52mg | 75% | |
| Potassium | 783.92mg | 17% | |
| Total Carbs | 44.53g | 15% | |
| Sugars | 10.99g | 44% | |
| Dietary Fiber | 6.16g | 25% | |
| Protein | 7.83g | 16% | |
| Vitamin C | 19mg | 32% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 3.9mg | 22% | |
| Calcium | 94.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 69.32 Kcal (290 kJ) | ||
| Calories from fat | 23.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.61g | 17% | |
|---|---|---|---|
| Cholesterol | 2.58mg | 4% | |
| Sodium | 426.63mg | 75% | |
| Potassium | 185.95mg | 17% | |
| Total Carbs | 10.56g | 15% | |
| Sugars | 2.61g | 44% | |
| Dietary Fiber | 1.46g | 25% | |
| Protein | 1.86g | 16% | |
| Vitamin C | 4.5mg | 32% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 0.9mg | 22% | |
| Calcium | 22.3mg | 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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