Velvet Curried Carrot Soup Recipe

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Velvet Curried Carrot Soup
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Ingredients
10
Count
Nutrition
68
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. Coat bottom of pot with olive oil and sauté onions, garlic, thyme and bay leaf till fragrant.
  2. Add carrots and stir to coat.
  3. Add stock, zucchini, curry and salt and pepper.
  4. Cook about 15 minutes, till veggies are soft.
  5. Puree in batches, or use a hand held stick blender. You want this pretty fine. It will be thick as well.
  6. Return to the pot, check the seasonings and dive in!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 68.31 Kcal (286 kJ)
Calories from fat 14.22 Kcal
% Daily Value*
Total Fat 1.58g 2%
Sodium 174.63mg 7%
Potassium 372.89mg 8%
Total Carbs 13.27g 4%
Sugars 5.3g 21%
Dietary Fiber 4.16g 17%
Protein 1.59g 3%
Vitamin C 8mg 13%
Vitamin A 0.9mg 30%
Iron 1mg 6%
Calcium 51.6mg 5%
Amount Per 100 g
Calories 59.48 Kcal (249 kJ)
Calories from fat 12.39 Kcal
% Daily Value*
Total Fat 1.38g 2%
Sodium 152.07mg 7%
Potassium 324.71mg 8%
Total Carbs 11.55g 4%
Sugars 4.62g 21%
Dietary Fiber 3.62g 17%
Protein 1.38g 3%
Vitamin C 7mg 13%
Vitamin A 0.8mg 30%
Iron 0.9mg 6%
Calcium 44.9mg 5%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.7
    Points
  • 2
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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