Ginger-Orange Curried Carrot Soup

Prep time: 15min
Total time: 45min
Makes: 4 servings
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)
1/4 of the recipe
calories
167
fat
9 g
carbs
21 g
protein
4 g
cholestrol
2 mg
fibre
3 g
sodium
689 mg

Directions

  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.

  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.