Curried Carrot Soup (Crockpot)
Recipe: #29595
May 30, 2018
Categories: Curries, Carrot, Garlic, Onions, Thanksgiving, Slow Cooker, Heart Healthy, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, Crockpot Soup, more
"I found this recipe in one of my cookbooks, Fix It and Forget it Recipes for Entertaining. I love curry flavoring (I use sweet curry powder) and I really think I'll like this. I also like that it's a crockpot / slow cooker recipe, but doesn't take all day. I haven't made it yet, so let me know what you think."
Ingredients
Nutritional
- Serving Size: 1 (275.7 g)
- Calories 124.1
- Total Fat - 7 g
- Saturated Fat - 1.9 g
- Cholesterol - 7.2 mg
- Sodium - 781.1 mg
- Total Carbohydrate - 10 g
- Dietary Fiber - 1.9 g
- Sugars - 4.9 g
- Protein - 6.1 g
- Calcium - 77.9 mg
- Iron - 0.6 mg
- Vitamin C - 4.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In skillet, cooked minced garlic and onion in oil and butter until limp but not brown.
Step 2
Add curry and flour, then cook 30 seconds more. Pour into slow cooker.
Step 3
Add chicken brother and carrots to slow cooker. Cover and cook on high for about 2 hours, or until carrots are soft.
Step 4
Puree mixture in blender, then season with salt and pepper. Return to slow cooker and keep warm until ready to serve.
Step 5
To serve, spoon into bowl and top each bowl with a spoonful of sour cream or yogurt.
Tips
No special items needed.