 |
 |
 |
 |
 |
 |
|
Curried Carrot Soup | |
|
• 6 medium carrots, thinly sliced • 2 cups vegetable stock • 1 small onion, chopped • 2 tsp curry powder • 1/2 cup unflavored soy milk (beverage) |
Combine all ingredients except the soy milk and cook over medium heat until carrots are tender. Pour into blender and puree until smooth. Stir in soy milk. Warm over low heat until hot. Serves 4.
Nutrients per serving• Calories: 96 • Carbohydrates: 19g • Protein: 3g • Saturated fat: 0g
• Monounsaturated fat: 0g • Cholesterol: 0 • Fiber: 1g • Soy protein: 3g • Fat: 1g
Helping HCF | Recipes | Publications | FAQs | Contact | Links | Home