
Curried Carrot Soup with Toasted Pepitas

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This easy carrot soup gets added flavor from a touch of curry and coconut milk. Top with toasted pepitas for crunch! An unexpected twist for a quick dinner.
ingredients
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serves: 4
1 tablespoon plus 1 teaspoon extra virgin olive oil, divided
1/2 cup raw pepitas (pumpkin seeds)
2.5 pounds carrots, diced
1 regular yellow onion, finely chopped
1 tsp yellow curry powder (see note)
pinch cayenne pepper
6 cups low-sodium vegetable broth
2/3 cup light coconut milk
1/2 small Juice squeezed from lime
Salt and pepper, to taste
1/4 cup nonfat plain yogurt, for topping (optional)
Servings Per Recipe: 4
Amount per Serving
Calories: 362
- Total Fat: 21.7 g
- Saturated Fat: 10.5 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 1971.2 mg
- Total Carbs: 39.6 g
- Dietary Fiber: 10.6 g
- Sugars: 19.4 g
- Protein: 8.9 g
preparation

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