Spiced Carrot Soup

Sweet and savory spices and a splash of coconut milk give this thick carrot soup a rich, full flavor.

Yield: 7 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 78
  • Fat: 1.8g
  • Saturated fat: 0.6g
  • Protein: 4.5g
  • Carbohydrate: 11.1g
  • Cholesterol: 0mg
  • Iron: 1.5mg
  • Sodium: 337mg
  • Calories from fat: 21%
  • Fiber: 3.2g
  • Calcium: 49mg

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

Preparation

  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. 3. Return mixture to Dutch oven. Stir in 1/2 cup water and coconut milk. Cook over medium heat 2 to 3 minutes.
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