CURRIED CARROT & LENTIL SOUP
This spicy vegetable soup is super low in fat and calories. Serve with a dollop of cooling yogurt and fresh coriander
Provided by Sara Buenfeld
Categories Lunch
Time 30m
Number Of Ingredients 10
Steps:
- Tip the spices into the pan and briefly heat to toast them. Pour in 800ml water and pile in the carrots, leek and garlic. Crumble in the stock cube, then cover and cook over a high heat for 10 mins.
- Tip in the lentils with their liquid and most of the chopped coriander, then cover and cook for 5 mins more. Blitz the soup with a hand blender to part-purée it. Serve topped with the remaining coriander and the yogurt, if you like. Will keep in the fridge for 3 days.
Nutrition Facts : Calories 146 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 9 grams protein, Sodium 1.6 milligram of sodium
CURRIED CARROT SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield Up to 6 (1 1/2 cup) servings
Number Of Ingredients 11
Steps:
- Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!
CURRIED CARROT SOUP
This sweet and spicy curried soup has a wonderfully rich flavor even though it's made without a drop of cream. Serve it hot or chilled.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Heat butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.
- (At this point, if your carrots don't taste sweet enough, add a teaspoon of sugar). Add broth, carrots, and 3 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.
- In a blender, puree soup in batches until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.
Nutrition Facts : Calories 185 g, Fat 6 g, Fiber 7 g, Protein 6 g
CURRIED CARROT SOUP
Quick, easy, and light. Plus it's the only way to get my niece to eat carrots.
Provided by Doug Matthews
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
- Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.
Nutrition Facts : Calories 133.3 calories, Carbohydrate 20.2 g, Fat 5.4 g, Fiber 5.6 g, Protein 2.4 g, SaturatedFat 0.7 g, Sodium 414.7 mg, Sugar 10 g
CURRIED CARROT SOUP
Curry, ginger and garlic are the savory seasonings in Thom Armentrout's soup. "I serve it piping hot," he notes from Fredericksburg, Virginia.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and garlic in butter. Stir in curry and ginger. Add carrots and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until carrots are tender. Remove from the heat and cool slightly. , Transfer to a blender; cover and process soup mixture in batches until smooth. Return to the saucepan. Add the cream, water, dill and pepper. Cook until heated through (do not boil).
Nutrition Facts : Calories 109 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 371mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
CURRIED CARROT, LENTIL AND EDAMAME SOUP (GREAT WINTER SOUP!)
I found this in the November 2009 issue of Alive magazine and have been making it regularly all year. Very tasty, very healthy and total comfort food on a cold winter night! It's fairly easy and quick to make and will make 4-6 good-sized bowls so everyone can cuddle up with one :)
Provided by Chef Kirsten 1
Categories Lentil
Time 20m
Yield 4-6 bowls, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan on medium heat. Add ginger, garlic and onion; saute for five minutes or until soft and translucent.
- stir in curry paste and 1 cup of stock to blend. Add carrots and crushed red pepper. Reduce heat to medium-low. Cover and cook until carrots are crisply tender, about 5 minutes; stir.
- Add remaining stock, lentils, and edamame beans and bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until lentils are tender. Stir in cilantro, salt and pepper.
- Spoon into individual serving bowls and serve with naan and sour cream, if desired.
Nutrition Facts : Calories 259.3, Fat 4.1, SaturatedFat 0.6, Sodium 336.1, Carbohydrate 42.8, Fiber 17.7, Sugar 7.1, Protein 14
CURRIED LENTIL SOUP
Categories Soup/Stew Herb Vegetable Sauté Low/No Sugar Curry Lentil Winter Bon Appétit
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion, potato and carrot and sauté. until vegetables begin to soften, about 5 minutes. Mix in curry powder and cayenne and stir until fragrant, about 30 seconds. Add broth, tomatoes with juices and lentils and bring to boil. Cover pot, reduce heat to medium-low and simmer until lentils are very tender, about 45 minutes. Season soup to taste with salt and pepper. (Can be made up to 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Before serving, rewarm soup over low heat.)
CURRIED LENTIL SOUP WITH CARROTS
I love the spices in this. Just a little bit hot, with the flavor of curry that I love. It warms me up inside. I'm always watching my pepper plants which I brought indoors over the winter to see if they have a few peppers on them to put in something like this. My Thai dragon plants have been giving me peppers all along (with a little help!) When I run a little low, I like to visit the Asian grocer for a big pack of green chillis (which are almost just as good), but I like the red ones best.
Provided by PalatablePastime
Categories Lentil
Time 8h35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Sort lentils and rinse under cold water.
- Cook onions in oil in skillet until tender.
- Add the garlic, turmeric, cumin seeds, salt, pepper, chopped chillis, and cook until spices are just aromatic.
- Place mixture into crockpot, along with the tomatoes (with their juice), carrots, lentils, lemon juice, and broth, stirring to mix thoroughly.
- Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours or until vegetables are tender.
- Add coconut milk, and cook on HIGH for an additional 20 minutes.
- Serve garnished with cilantro.
Nutrition Facts : Calories 669.6, Fat 28.3, SaturatedFat 20.4, Sodium 1058.9, Carbohydrate 84.4, Fiber 15.4, Sugar 11.9, Protein 29.1
CHILLED CURRIED CARROT SOUP
Categories Soup/Stew Onion Quick & Easy Low Cal Low/No Sugar Wheat/Gluten-Free Curry Carrot Chill Gourmet
Yield Makes about 3 1/2 cups, serving 4
Number Of Ingredients 6
Steps:
- In a large heavy saucepan cook the onion and the carrots in the oil, covered, over moderately low heat, stirring occasionally, until the onion is softened, add the curry, and cook the mixture, stirring, for 1 minute. Add the broth and 3 cups water, bring the liquid to a boil, and simmer the mixture for 15 to 20 minutes, or until the carrots are very tender. In a blender or food processor purée the soup in batches, let it cool completely, and chill it, covered, until it is cold. The soup may be made 1 day in advance and kept covered and chilled. Divide the soup among 4 bowls and sprinkle it with the chives.
CURRIED WINTER SOUP
A thick, delicious winter soup with the hearty rich flavors of squash, lentils and corn. Fragrant with bright spices like turmeric and cumin. This recipe makes for a thoroughly satisfying meal.
Provided by Sandy
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h30m
Yield 7
Number Of Ingredients 13
Steps:
- Place cut side of the squash down in a lightly oiled baking pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Shred squash with a fork.
- In a large soup pot, saute onions and garlic in olive oil. Add curry powder, cumin, and turmeric. When onions are transparent, add stock and lentils and bring to a boil. Reduce to simmer and add chopped tomatoes and juice.
- If using brown rice, add the rice 10 minutes after adding the lentils, if using white rice, add rice after 25 minutes along with the can of corn. (Add the can of corn at the same time you add rice, white or brown).
- After 35 minutes, add the macaroni and spaghetti squash. Simmer until rice and pasta are cooked.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 28.6 g, Fat 3.6 g, Fiber 4.4 g, Protein 5.5 g, SaturatedFat 0.5 g, Sodium 571.7 mg, Sugar 4.6 g
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- OPTIONAL: Pre-heat the oven to 200° C / 400° F. Scrub carrots clean, cut them in half lengthwise and chop into 3 cm pieces. Place on a baking tray, coat 1 tbsp of olive oil, sprinkle with salt and 1 tsp of cumin. Roast until tender - around 30 minutes. You can also skip this step and simmer the carrots in stock with lentils later on.
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