• 4servings
  • 45minutes
  • 158calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 large onion, chopped

  2. 2 teaspoons sesame oil

  3. 5 cups vegetable broth

  4. 4 medium carrots, grated (about 1-3/4 cups)

  5. 1-1/2 teaspoons curry powder

  6. 1 teaspoon dried thyme

  7. 1 bay leaf

  8. 1 package (3 ounces) cream cheese, cubed

  9. 5 tablespoons minced fresh parsley

  10. 1/4 teaspoon salt

  11. Dash cayenne pepper, optional

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home In a large saucepan, saute onion in oil. Stir in the broth, carrots, curry, thyme and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until carrots are tender.

  2. Discard bay leaf. Cool slightly. Transfer half of the soup to a blender; add half of the cream cheese.

  3. Cover and process until smooth; repeat with remaining soup and cream cheese. Return all to the pan. Heat through. Stir in the parsley, salt and cayenne if desired. Yield: 4 servings.


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