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Prep Time
15 mins
Total Time
45 mins
Makes
4 servings

Ingredients

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)

Method

Step 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.

Step 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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Soup/Stew

Nutritional Facts Per Serving

Nutrition Description:
1/4 of the recipe
Calories:
167
Fat:
9 g
Carbs:
21 g
Fibre:
3 g
Cholesterol:
2 mg
Protein:
4 g
Sodium:
689 mg
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