Spiced Carrot Soup

Ingredients

  • 1/8 teaspoon ground cinnamon
  • 2 teaspoons olive oil
  • 2 teaspoons olive oil
  • 1 cup water, divided
  • 1 cup water, divided
  • 1/8 teaspoon ground cinnamon
  • ½ cup coarsely chopped onion
  • + 13 more ingredients
    • ½ teaspoon ground cumin
    • ½ teaspoon ground cumin
    • 4 cups 1 1/2 pounds carrots (about 15) peeled and coarsely chopped into 1/2-inch pieces
    • ¾ teaspoon curry powder
    • ¾ teaspoon curry powder
    • ½ teaspoon salt, divided
    • ½ teaspoon salt, divided
    • 1/3 cup light coconut milk
    • 1/3 cup light coconut milk
    • 4 cups fat-free, less-sodium chicken broth
    • 4 cups fat-free, less-sodium chicken broth
    • 4 cups 1 1/2 pounds carrots (about 15) peeled and coarsely chopped into 1/2-inch pieces
    • ½ cup coarsely chopped onion

Heat oil in a Dutch oven. Add onion, and sauté 3 to 4 minutes or until tender. Add curry powder, 1/4 teaspoon salt, cumin, and cinnamon; cook 2 minutes. Slowly stir in chicken broth; bring to a boil. Add carrots; bring to a boil. Reduce heat, and simmer, covered, 8 to 10 minutes or until carrots ...

View full recipe at My Recipes

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