Ginger-Orange Curried Carrot Soup

  • Prep Time 15 min
  • Total Time 45 min
  • Makes: 4 servings

Ingredients

  • 2 tbsp vegetable oil 30 mL
  • 1 onion, sliced
  • 3 carrots, sliced
  • 1 clove garlic, minced
  • 1 tbsp chopped fresh ginger 15 mL
  • 2 tbsp flour 30 mL
  • 1 tbsp curry powder 15 mL
  • 4 cups vegetable broth 1 L
  • 1/2 cup orange juice 125 mL
  • 2 tsp grated orange zest 10 mL
  • 1/2 tsp salt 2 mL
  • 1/2 cup 2% plain yogourt (optional) 125 mL
  • parsley sprigs (optional)

Directions

  • Step 1

    Heat oil in a saucepan over medium heat. Add onion, carrots, garlic and ginger; cook until vegetables are slightly softened, about 5 min. Stir in flour and curry powder. While stirring, slowly pour in broth and orange juice; bring to a simmer. Cook until carrots are tender, about 20 min.

  • Step 2

    Using a blender or food processor, purée soup; return to pan. Bring to a simmer; add orange zest and salt. Pour into bowls; garnish with some of the yogourt and parsley (if using) before serving.

Nutrition Facts

  • Nutrition Description 1/4 of the recipe
  • Calories 167
  • Fat 9 g
  • Carbs 21 g
  • Protein 4 g
  • Cholesterol 2 mg
  • Fibre 3 g
  • Sodium 689 mg