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Curried Carrot Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)31.0654
Energy (kCal)576.8152
Carbohydrates (g)26.8749
Total fats (g)39.7922
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Saute onion, thyme and bay leaf in oil in a large saucepan until tender but not browned. | 2. Stir in carrots and curry powder. | 3. Add chicken or vegetable broth and bring to a boil. | 4. Lower heat and simmer for about 15 minutes until the carrots are soft. | 5. Add cream cheese in pieces and stir until melted. | 6. Do not boil. | 7. Remove bay leaf. | 8. Place soup in a blender in small batches and process. | 9. Return to pot and reheat slightly. | 10. Add salt and pepper or cayenne to taste. | 11. Sprinkle with parsley before serving. | 12. If I have it on hand I usually add a heaping tablespoon of yogurt and sometimes even some fresh lemon juice. | 13. For Vegetarian use the vegetable broth. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    thyme 1 teaspoon crumbled dried 0.8079999999999999 0.1956 0.0445 0.0134
    bay leaf 1 - - - -
    vegetable oil 2 teaspoons 78.1547 0.0 0.0 9.0667
    carrot 1/2 peeled sliced 26.24 6.1312 0.5952 0.1536
    curry powder 1 tablespoon 20.475 3.5173 0.9003 0.8826
    chicken broth 2 cups 156.24 3.78 22.2768 5.2416
    cream cheese 3 ounces 250.8975 2.9768 6.0386 24.3243
    cayenne 1 dash - - - -
    salt - - - -
    yogurt - - - -
    lemon wedge - - - -
    italian parsley 1/2 cup chopped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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