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Real California Curried Carrot Soup



Real California Curried Carrot Soup
Number of Servings: 8 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 1 1/2 hours Source: California Milk Advsory Board
Food Groups: Dairy, Vegetables, Grains, Protein
Holiday: Thanksgiving
Meal Type: Soup & Stews
Nutrition Content: Good Source of Calcium
Special Features: Kids Love It, Kids Can Help Make It , Make Ahead

©2016 Recipe and Photo courtesy of the California Milk Advisory Board/Real California Milk

Ingredients:

1 1/2 pounds Carrots, peeled and cut into 1-inch pieces
1 tablespoon Vegetable oil
8 cups Real California 1% Milk
Zest of 3 Limes, removed in large strips with vegetable peeler
4 tablespoons Real California Butter
1 tablespoon Curry powder
1 large Onion, thinly sliced
2 tablespoons white Rice
Salt and freshly ground white pepper
Chicken stock or Milk, as needed
1/2 cup fat-free Real California Sour Cream or Greek-style Yogurt

Preparation:

Heat oven to 400°F. In a roasting pan, toss carrots with vegetable oil. Roast in the oven about 30 minutes or until carrots start to brown slightly around the edges. While carrots are roasting, heat milk with lime zest over low heat just until hot; remove from heat and cover until needed. Before using, strain to remove lime zest.

In a heavy soup pot or casserole, heat butter and curry powder until curry begins to sizzle. Add onion and sauté over medium heat until onion is soft. Add roasted carrots, strained milk and rice; season with salt and pepper. Bring to a boil, reduce heat and simmer about 30 minutes or until carrots and rice are completely soft and falling apart. Purée in a blender or with an immersion blender until smooth. Return soup to pot, heat gently and adjust to desired consistency with stock or milk. Season to taste with salt and pepper.

Ladle into bowls and garnish each serving with 1 tablespoon sour cream or yogurt.


Nutrient Information
Calories: 246
Total Fat: 10 g
Saturated Fat:
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 343 mg
Carbohydrates: 28 g
Protein: 11 g
Fiber: 3 g
Vitamin A:
Vitamin C:
Calcium: 307 mg
Iron:

Cook's Notes:

Makes 8 one-cup servings.

Tip: Freeze soup in plastic containers or zip-closure bags; thaw in refrigerator and reheat over
low heat, whisking until smooth.