Preparation: 10 min Cook: 20 min
A hint of curry and ginger gives this carrot soup a slightly exotic appeal
You will need:
| 2 tsp |
vegetable oil |
10 ml |
| 1 |
onion, finely chopped |
1 |
| 2 tbsp |
all-purpose flour |
30 ml |
| 1 tsp |
curry powder |
5 ml |
| 1/4 to 1/2 tsp |
ground ginger |
1 to 2 ml |
| 2 cups |
chicken or vegetable broth |
500 ml |
| 3 cups |
diced peeled carrots (about 6 carrots) |
750 ml |
| 1 |
potato, peeled and diced |
1 |
| 1 |
can (370 ml) 2% evaporated milk |
1 |
| 3/4 tsp |
salt |
4 ml |
| 1/2 tsp |
black pepper |
2 ml |
Tools required:
Large saucepan, food processor or blender
Step 1:
Heat oil in large saucepan over medium-high heat; cook onion about 2 minutes or until softened. Stir in flour, curry powder and ginger until combined; stir in broth.
Step 2:
Add carrots and potato; bring to boil. Cover and reduce heat to medium-low; simmer about 20 minutes or until carrots and potato are tender.
Step 3:
Transfer half of vegetables and liquid to food processor or blender; process until smooth. Stir back into soup. Gradually stir in evaporated milk, salt and pepper. Gently reheat over medium-low until just heated through, taking care not to boil.
Makes 4 servings
Nutrients per serving: about 230 Calories, 11 g Protein, 5 g Fat, 35 g Carbohydrate, 270 mg Calcium (25% Daily Value for calcium), 4 g Fibre (16% Daily Value for fibre)
Good To Know: Evaporated milk is creamier than regular milk. Not only does it have half the fat of coffee cream, light cream and heavy cream, it also has more than double the calcium and protein, making it a good replacement for cream.
