Curried Carrot Soup

Source: paleowithmrsp.com
Course: Dinner
Preperation time: 15min
Cooking Time: 30min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
3 cup(s) Vegetable Stock 0 0 2 2 0 0 9 9
2 Pound(s) Carrot(s) 0 0 0 0 0 0 0 0
3 Fresh Garlic Clove, Finely Chopped 0 0 1 1 0 0 3 3
1 Teaspoon Curry Powder 0 0 0 0 0 0 2 2
1 Teaspoon Cumin 0 0 1 1 0 0 8 8
1 Teaspoon Sea Salt 0 0 0 0 0 0 0 0
1/2 Teaspoon Pepper 0 0 0 0 0 0 1 1
2 Small(s) White Onion, Finely Chopped 1 1 7 7 0 0 30 30
Total: Approximate Nutrition Info, Per Serving: 1 11 1 52
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Instructions

  1. Slice the carrots and set aside
  2. In a deep pan place a glug of olive oil over high heat
  3. Once hot enough add the onion and garlic in to the oil and fry off until golden brown
  4. Add in the spices, salt and pepper and fry for about 3-4 minutes
  5. Now add in the chopped carrots and cover in the onion / spice mix until fully coated
  6. Pour over 750 ml stock and bring to boil
  7. Once boiling, turn to simmer and place pan lid and leave for 30 minutes or so
  8. Using a hand blender, blend the carrots in the water until smooth and creamy. If the consistency is to think then add a cup of boiling water at a time until desired consistency
  9. Season to taste
  10. Store in a sealed containe in the fridge for up to 5 days or you can even freeze it
Visit paleowithmrsp.com for the full instructions.

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