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Curried Carrot Soup

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Ingredients

Adjust Servings:
8 cups chicken or 8 cups vegetable broth
12 carrots washed (do not peel)
2 garlic cloves sliced
1 onion minced
1 teaspoon sriracha sauce (rooster sauce)
1 teaspoon red curry powder
1 teaspoon dried basil
1/2 teaspoon braggs liquid aminos or 1/2 teaspoon soy sauce
1 tablespoon lime juice
1 (12 ounce) can coconut milk

Nutritional information

204.3
Calories
67 g
Calories From Fat
7.5 g
Total Fat
6.9 g
Saturated Fat
0 mg
Cholesterol
80.4 mg
Sodium
34.3 g
Carbs
3 g
Dietary Fiber
27.8 g
Sugars
1.6 g
Protein
101g
Serving Size

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Curried Carrot Soup

Features:
    Cuisine:

    My 19 year old son came home from school and ate almost the entire potful. He kept raving about how good it was. Thanks for the recipe

    • 85 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Curried Carrot Soup,Yummy and Nourishing, its a perfect soup for a cold winters day!,My 19 year old son came home from school and ate almost the entire potful. He kept raving about how good it was. Thanks for the recipe,Yummy and Nourishing, its a perfect soup for a cold winters day!


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    Steps

    1
    Done

    Combine All Ingredients Except 1/4c. Cilantro and Coconut Milk in a Soup Pot, Bring to a Boil, Then Simmer 45 Minutes or Until Carrots Are Mushy.

    2
    Done

    With a Slotted Spoon, Remove Carrots, Garlic, and Onions and Put in a Blender, Food Mill, or Food Processor. Process Until Almost Smooth, and Return to Pot, Bring Back to Boil. Add Coconut Milk, and Remaining Cilantro, Let Simmer 5 Minutes,.

    3
    Done

    Serve With Naan.

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    Stephen Anderson

    Dessert diva known for crafting elegant and delightful sweet treats.

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