Curried Carrot Soup
Recipe: #44282
March 09, 2025
Categories: Curries, Pecan, Carrot, Indian, Vegan Vegetarian, Spices, Vegetarian Dinner, Vegan Dinner, more
"You can use coconut milk instead of sour cream. Use spices to taste. They had more garlic and cumin but those bother me, so you do you. If vegan use margarine and coconut milk."
Original is 4 servings
Ingredients
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- Pecans
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Nutritional
- Serving Size: 1 (448.8 g)
- Calories 228.2
- Total Fat - 15.9 g
- Saturated Fat - 5.3 g
- Cholesterol - 17.7 mg
- Sodium - 795.2 mg
- Total Carbohydrate - 19.7 g
- Dietary Fiber - 5.4 g
- Sugars - 7.7 g
- Protein - 4.6 g
- Calcium - 115 mg
- Iron - 1.5 mg
- Vitamin C - 12.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Mix spices on a plate.
Step 2
Add butter to sauce pan and roast pecans, salt to taste.
Step 3
Remove pecans.
Step 4
Heat oil and onions in the saucepan and turn heat to medium, saute until onions are translucent, about 5 minutes.
Step 5
Add garlic, spices and ginger to pot and saute for 2-3 minutes or until garlic and spices are fragrant, be sure to stir frequently as to not burn the garlic.
Step 6
Add carrots and saute for an additional 5 minutes.
Step 7
Add water and bay leaf, bring pot to boil, cover with lid, and reduce to simmer.
Step 8
Simmer for 30 minutes.
Step 9
Use stick blender until smooth.
Step 10
Stir in sour cream and lemon juice.
Step 11
Serve warm and top with roasted & salted pecans for added crunch and earthiness.
Tips
No special items needed.
0 Reviews
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