Curried Carrot Soup 

Rating: (27 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

A delicious, quick and easy dish from the 'Healthy food fast' cookbook.

Ingredients:

1 tsp vegetable oil

1 onion, sliced

2 tsp mild curry powder

5 cup vegetable or chicken stock

5 large carrots, washed and chopped

1 large potato, peeled and chopped

Directions:

Heat oil in a large pot and cook onion until translucent. Stir through curry powder and cook for one minute. Add remaining ingredients and bring to the boil. Cover, reduce heat and simmer for ten minutes or until vegetables are tender. Remove from heat. Puree in a blender until smooth, adding a little extra water if required. Return to the saucepan and reheat.

Microwave Directions:

To microwave, reduce stock to 4.5 cups, place ingredients in a bowl and cook on HIGH (100%) for 15 minutes or until vegetables are soft.

Variations:

Top with a dollop of low-fat, natural yoghurt and sprinkle with chives, if desired. Nutritional information does not include serving suggestion.

Author:

Healthy food fast - Health Department of WA

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