RecipeDB

Cooking in progress....

Velvet Curried Carrot Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.1488
Energy (kCal)273.798
Carbohydrates (g)51.304
Total fats (g)7.5263
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Coat bottom of pot with olive oil and sauté onions, garlic, thyme and bay leaf till fragrant. | 2. Add carrots and stir to coat. | 3. Add stock, zucchini, curry and salt and pepper. | 4. Cook about 15 minutes, till veggies are soft. | 5. Puree in batches, or use a hand held stick blender. You want this pretty fine. It will be thick as well. | 6. Return to the pot, check the seasonings and dive in! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1 teaspoon 39.78 0.0 0.0 4.5
    onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    garlic clove 1 fat minced - - - -
    thyme 1 teaspoon 0.8079999999999999 0.1956 0.0445 0.0134
    bay leaf 1 - - - -
    carrot 5 grated 147.6 34.488 3.3480000000000003 0.8640000000000001
    zucchini 1/2 chopped 16.66 3.0478 1.1858 0.3136
    vegetable stock chicken 1 - - - -
    curry powder 2 tablespoons 40.95 7.0346 1.8005 1.7653
    salt pepper - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition