Curried Carrot Soup

Pureeing the carrot and broth mixture gives the soup a thick, silky texture. Dress up this simple soup with a sprinkle of chopped fresh cilantro and a dollop of reduced-fat sour cream, if you like.

Yield: 6 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 100
  • Fat: 2.0g
  • Saturated fat: 1.2g
  • Protein: 4.2g
  • Carbohydrate: 17.3g
  • Cholesterol: 5mg
  • Iron: 0.2mg
  • Sodium: 606mg
  • Calories from fat: 17%
  • Fiber: 4.2g
  • Calcium: 44mg


  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 1 (2-pound) package carrots, peeled and coarsely chopped
  • 1 (32-ounce) carton fat-free, less-sodium chicken broth
  • 1/2 cup water
  • 1 1/2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper


  1. Melt butter in a large saucepan over medium heat; add onion, and cook 3 minutes or until tender, stirring occasionally. Add carrot and broth. Bring to a boil; reduce heat, and simmer, uncovered, 45 minutes or until very tender.
  2. Place half of carrot mixture in a food processor or blender; process until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining carrot mixture.
  3. Return pureed mixture to saucepan; add water and remaining 3 ingredients. Bring to a simmer over medium heat, and cook 2 to 3 minutes or until mixture is thoroughly heated.
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