Curried Carrot Soup

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

  • 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
  • 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.
  • 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.
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