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
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
-
Step1Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix all soup ingredients except half-and-half.
-
Step2Cover; cook on Low heat setting 7 to 9 hours.
-
Step3Strain 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.
-
Step4Garnish 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
1Tips from the
Pillsbury Kitchens
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