Directions:
- In a dutch oven or other large soup pot, melt the butter over medium heat and saute the onion until it is clear but not yet brown.
- Add the water, carrots, potatoes, lettuce, celery and curry powder. Simmer, covered, over medium-low heat until everything is very tender, at least 40 minutes. Let the soup cool for about 15 minutes.
- Puree in batches, and then return the pureed soup to the dutch oven (this soup freezes well at this point).
- Add the cream and salt and pepper to taste. This soup tastes good with extra black pepper.
- Heat until hot but not yet boiling.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 249.44 Kcal (1044 kJ) | ||
| Calories from fat | 136.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.11g | 23% | |
|---|---|---|---|
| Cholesterol | 47.75mg | 16% | |
| Sodium | 163.41mg | 7% | |
| Potassium | 751.87mg | 16% | |
| Total Carbs | 27.05g | 9% | |
| Sugars | 10.46g | 42% | |
| Dietary Fiber | 6.83g | 27% | |
| Protein | 3.41g | 7% | |
| Vitamin C | 12.5mg | 21% | |
| Vitamin A | 2mg | 68% | |
| Iron | 0.6mg | 3% | |
| Calcium | 127.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 42.33 Kcal (177 kJ) | ||
| Calories from fat | 23.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.56g | 23% | |
|---|---|---|---|
| Cholesterol | 8.1mg | 16% | |
| Sodium | 27.73mg | 7% | |
| Potassium | 127.59mg | 16% | |
| Total Carbs | 4.59g | 9% | |
| Sugars | 1.78g | 42% | |
| Dietary Fiber | 1.16g | 27% | |
| Protein | 0.58g | 7% | |
| Vitamin C | 2.1mg | 21% | |
| Vitamin A | 0.3mg | 68% | |
| Iron | 0.1mg | 3% | |
| Calcium | 21.6mg | 13% | |
* 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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