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Curried Carrot and Apple Soup Recipe

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Curried Carrot and Apple Soup Recipe

Prep Time: Cook Time:

Ingredients

  • Spices, pepper, black | 1.00 dash
  • Salt | 1.00 dash
  • Vegetable chicken soup, low sodium | 3.00 cup
  • Apples, raw, with skin | 1.00 medium 3" dia
  • Oil, sunflower, linoleic less than 60% | 2.00 tsp
  • Spices, curry powder | 1.00 tbsp
  • Onions raw | 1.00 large
  • Carrots, raw | 1.00 large 7-1/4" to 8-/1/2" long
Nutrition Facts (Per Serving)

Calories per serving: 171.95 mg

Fat per serving: 5.52 g

Saturated fat per serving: 1.14 g

Protein per serving: 6.35 g

Sodium per serving: 687.29 mg

Cholesterol per serving: 6.82 g

Instructions

  1. Chop onion, carrots and apple then set them aside.
  2. Heat oil in a pan and fry curry powder in it for 3 minutes.
  3. Then put carrots, apple and onion. Stir to mix and cover the pan.
  4. Cook at a low heat for 15 minutes, shaking the pan occasionally until fruit and vegetables soften.
  5. Then shift to blender, add half of the soup and blend until smooth.
  6. Shift it back to the pan and pour remaining soup. Season to taste and give it a boil.
  7. Garnish with swirled yogurt and carrot curls before serving.

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