Curried Carrot Soup

Spice up your Indian cuisine night with a carrot soup made using Progresso® chicken broth. Ready for cooking in 15 minutes.

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  • prep time 15 min
  • total time 7 hr 25 min
  • ingredients 10
  • servings 6
 

Ingredients

Soup

1 2/3
cups chopped onion
1
tablespoon dried minced garlic
2
bags (16 oz each) frozen sliced carrots
1
to 2 tablespoons curry powder
1/8
teaspoon crushed red pepper flakes
1/4
teaspoon salt
1
carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
1
cup half-and-half

Garnishes, if desired

Chopped roasted peanuts
Chopped fresh cilantro or parsley

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix all soup ingredients except half-and-half.
  • 2 Cover; cook on Low heat setting 7 to 9 hours.
  • 3 Strain cooked vegetables from cooking liquid, reserving liquid. In blender or food processor, cover and blend vegetables until smooth. Return vegetable puree to cooker. Stir in 1 1/2 cups of the reserved liquid and the half-and-half. Cover; cook on Low heat setting about 10 minutes longer or until warm.
  • 4 Garnish each serving with peanuts and cilantro.
  • 1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix all soup ingredients except half-and-half.
  • 2 Cover; cook on Low heat setting 7 to 9 hours.
  • 3 Strain cooked vegetables from cooking liquid, reserving liquid. In blender or food processor, cover and blend vegetables until smooth. Return vegetable puree to cooker. Stir in 1 1/2 cups of the reserved liquid and the half-and-half. Cover; cook on Low heat setting about 10 minutes longer or until warm.
  • 4 Garnish each serving with peanuts and cilantro.

EXPERT TIPS

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Expert Tips

Adjust the amount of reserved liquid blended back into the soup to make a thicker or thinner soup, as you prefer. Cover and refrigerate the remaining reserved liquid. You may find that you will want to thin any leftover soup a little more when reheating it the next day. You can also use the flavorful reserved liquid for cooking rice, potatoes or other dishes.

Always use caution when blending any hot food in a blender or food processor. For either appliance, do not overfill. Blend vegetables in batches if necessary. For a blender, use the low speed and vent it by removing the center area of the cover, so that any collected steam can escape.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
580mg
580%;
Total Carbohydrate
20g
20%
(Dietary Fiber
6g
6%
  Sugars
10g
10%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
510%;
Vitamin C
6%;
Calcium
10%;
Iron
6%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.