Curried Carrot Soup

  • Prep 15 min
  • Total 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

Steps

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  • 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.

Notes









Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
580mg
24%
Potassium
420mg
12%
Total Carbohydrate
20g
7%
Dietary Fiber
6g
25%
Sugars
10g
Protein
4g
% Daily Value*:
Vitamin A
510%
510%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
6%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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