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Spiced Carrot Soup

Prep time 15 mins
Cook time 27 mins
Yield 7 servings (serving size: 1 cup)
Sweet and savory spices and a splash of coconut milk give this thick carrot soup a rich, full flavor.

Ingredients

  • 2 teaspoons olive oil
  • 1/2 cup coarsely chopped onion
  • 3/4 teaspoon curry powder
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 4 cups fat-free, less-sodium chicken broth
  • 4 cups 1 1/2 pounds carrots (about 15) peeled and coarsely chopped into 1/2-inch pieces
  • 1 cup water, divided
  • 1/3 cup light coconut milk

Nutrition Information

  • calories 78
  • fat 1.8 g
  • satfat 0.6 g
  • protein 4.5 g
  • carbohydrate 11.1 g
  • cholesterol 0 mg
  • iron 1.5 mg
  • sodium 337 mg
  • caloriesfromfat 21 %
  • fiber 3.2 g
  • calcium 49 mg

How to Make It

  1. Heat oil in a Dutch oven. Add onion, and sauté 3 to 4 minutes or until tender. Add curry powder, 1/4 teaspoon salt, cumin, and cinnamon; cook 2 minutes. Slowly stir in chicken broth; bring to a boil. Add carrots; bring to a boil. Reduce heat, and simmer, covered, 8 to 10 minutes or until carrots are tender. Add 1/2 cup water and 1/4 teaspoon salt.

  2. Place soup in batches in a blender or food processor; process until smooth. Return mixture to Dutch oven. Stir in 1/2 cup water and coconut milk. Cook over medium heat 2 to 3 minutes.

Oxmoor House Healthy Eating Collection