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Curried Carrot Soup

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By Pillsbury Kitchens
Updated Jul 27, 2010
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Spice up your Indian cuisine night with a carrot soup made using Progresso® chicken broth. Ready for cooking in 15 minutes.

Curried Carrot Soup

  • Prep Time 15 min
  • Total 7 hr 25 min
  • Ingredients 10
  • Servings 6
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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
Make With
Progresso Broth

Instructions

  • Step 
    1
    Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix all soup ingredients except half-and-half.
  • Step 
    2
    Cover; cook on Low heat setting 7 to 9 hours.
  • Step 
    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.
  • Step 
    4
    Garnish each serving with peanuts and cilantro.

Nutrition

150 Calories
6g Total Fat
4g Protein
20g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Calories from Fat
50
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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