Curry Seasoned Carrot and White Bean Soup with Crackers

Beef and Noodles Casserole Served with Crackers


[typical values per 100g]:

Calories: 238

Protein: 7.5 g

Carbohydrates: 36.6 g

Sugars: 4.6 g

Fat: 8.0 g

Saturated Fat: 1.3 g

Fiber: 6.4 g

Sodium: 762.3 mg

Preparation: 5 Minutes

Cook Time: 30 Minutes

Serves: 1

Storage Info: N/A

1. In a medium stock pot, heat oil over medium heat.

2. Sauté carrots, shallots, onion, garlic and ginger. Cook for 4-6 minutes or until vegetables start to soften.

3. Add vegetable broth, beans, cayenne pepper and curry powder.  Reduce heat to low and simmer covered for 15-20 minutes or until the beans are soft.

4. Remove pot from heat. Puree the soup in a food processor or blender. Add lemon juice and continue pureeing until smooth.

5. Serve soup with a side of crackers.

Nutrition bug value


1 tsp extra virgin olive oil

¼ cup carrot, chopped

2 tbsp shallots, chopped, fresh

2 tbsp onion, chopped

½ tsp garlic, chopped

½ tsp ginger, fresh, chopped

⅔ cup vegetable broth

¼ cup great northern beans, canned

⅛ tsp cayenne pepper, ground

¼ tsp curry powder

½ tbsp lemon juice

4 crackers, whole wheat