![](https://cdn.statically.io/img/www.allrecipes.com/thmb/rFdXRAMUQv1ZqW36FqG5djWRffg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2095015-c7ac2d1294104733aa4b02537e984c7c.jpg)
Ingredients
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1 tablespoon vegetable oil
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1 large onion, diced
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3 cloves garlic, minced
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4 large carrots, sliced
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5 new potatoes, quartered
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2 cups vegetable broth
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2 teaspoons grated fresh ginger
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1 teaspoon curry powder
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salt and pepper to taste
Directions
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Heat oil in a soup pot over medium heat. Add onion and garlic, and cook stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices.
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Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender.
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Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. Reheat soup if necessary, and serve.
Nutrition Facts (per serving)
185 | Calories |
4g | Fat |
35g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 185 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 3% |
Sodium 434mg | 19% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 6g | 21% |
Total Sugars 8g | |
Protein 4g | 8% |
Vitamin C 30mg | 33% |
Calcium 63mg | 5% |
Iron 2mg | 9% |
Potassium 797mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.