- Prep Time
- 15 mins
- Total Time
- 45 mins
- 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.
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Nutrition Facts
- Nutrition Description:
- 1/4 of the recipe
- Calories:
- 167
- Fat:
- 9 g
- Carbs:
- 21 g
- Fibre:
- 3 g
- Cholesterol:
- 2 mg
- Protein:
- 4 g
- Sodium:
- 689 mg
