Directions:
- Chop the carrots and add them to a medium pot and add just enough water to cover. Season with salt and curry powder.
- Cover and bring to a boil. Lower heat and simmer until the carrots are tender, approximately 20 minutes. Add more water if needed.
- Add lentils and puree the soup using an immersion blender or in batches in a blender or food processor (let cool slightly if you are doing this and be careful of the steam).
- Stir in 1/2 cup apple juice or soy milk. Heat through before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 189.43 Kcal (793 kJ) | ||
| Calories from fat | 2.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.33g | 1% | |
|---|---|---|---|
| Sodium | 115.03mg | 5% | |
| Potassium | 848.29mg | 18% | |
| Total Carbs | 37.79g | 13% | |
| Sugars | 10.84g | 43% | |
| Dietary Fiber | 14.83g | 59% | |
| Protein | 9.96g | 20% | |
| Vitamin C | 19.1mg | 32% | |
| Vitamin A | 1.6mg | 54% | |
| Iron | 2.6mg | 14% | |
| Calcium | 73.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 87.94 Kcal (368 kJ) | ||
| Calories from fat | 1.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.15g | 1% | |
|---|---|---|---|
| Sodium | 53.4mg | 5% | |
| Potassium | 393.79mg | 18% | |
| Total Carbs | 17.54g | 13% | |
| Sugars | 5.03g | 43% | |
| Dietary Fiber | 6.88g | 59% | |
| Protein | 4.62g | 20% | |
| Vitamin C | 8.9mg | 32% | |
| Vitamin A | 0.8mg | 54% | |
| Iron | 1.2mg | 14% | |
| Calcium | 34.2mg | 7% | |
* 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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