Curry Carrot - Ginger Soup
From jo_jo_ba 15 years ago
- 60 minutes to make
- Serves 4
A smooth, lightly spiced carrot soup pureed with fresh ginger and thickened with potato. Lower-cal than your traditional, cream-based potages! Delicious freshly made on a winter day, or re-heated from frozen.
Ingredients
- 6 cups vegetable broth shopping list
- 1/4 cup skim milk powder shopping list
- 650 g carrots, grated shopping list
- 1 baking potato, grated shopping list
- 2 tsp curry powder shopping list
- 1/2 tsp cinnamon shopping list
- 1 tsp grated fresh ginger shopping list
- 1/2 tsp kosher salt shopping list
- 1/4 tsp black pepper shopping list
How to make it
- Combine broth and milk powder in a stockpot, whisking smooth.
- Add carrots, potato and spices, bring soup to a boil.
- Reduce heat to a simmer and cook, uncovered, 60 minutes, stirring occasionally.
- Serve immediately or cool and freeze.
People Who Like This Dish 2
- herby Albany, NY
- elgab89 Toronto, CA
- tcpr Kingsburg, CA
- coubay Maryborough, AU
- jo_jo_ba Oshawa, CA
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