Directions:
- Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes or until tender. Add coriander, paprika, cumin, and turmeric; sauté 2 minutes. Add broth, salt, pepper, and carrots; bring to a boil. Reduce heat, and simmer 30 minutes or until carrots are very tender. Let stand 5 minutes.
- Place half of carrot mixture in a blender; cover tightly, and process until smooth. Pour pureed carrot mixture into a large bowl. Repeat procedure with remaining carrot mixture. Place pureed carrot mixture in pan; stir in 1/2 cup cilantro, half-and-half, and honey. Cook over low heat 5 minutes or until thoroughly heated. Combine 1/4 cup cilantro and chives. Sprinkle over soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 227.95 Kcal (954 kJ) | ||
| Calories from fat | 55.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.18g | 10% | |
|---|---|---|---|
| Cholesterol | 5.6mg | 2% | |
| Sodium | 530.28mg | 22% | |
| Potassium | 739.92mg | 16% | |
| Total Carbs | 24.79g | 8% | |
| Sugars | 18.02g | 72% | |
| Dietary Fiber | 4.27g | 17% | |
| Protein | 20.06g | 40% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 5.2mg | 29% | |
| Calcium | 198.5mg | 20% | |
| Amount Per 100 g | |||
| Calories | 65.77 Kcal (275 kJ) | ||
| Calories from fat | 16.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.78g | 10% | |
|---|---|---|---|
| Cholesterol | 1.61mg | 2% | |
| Sodium | 152.99mg | 22% | |
| Potassium | 213.47mg | 16% | |
| Total Carbs | 7.15g | 8% | |
| Sugars | 5.2g | 72% | |
| Dietary Fiber | 1.23g | 17% | |
| Protein | 5.79g | 40% | |
| Vitamin C | 2mg | 11% | |
| Vitamin A | 0.3mg | 38% | |
| Iron | 1.5mg | 29% | |
| Calcium | 57.3mg | 20% | |
* 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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