Combine water, vegetable stock, carrots, and curry paste in soup pot. Bring to a boil then reduce heat and simmer until carrots are soft. Using an immersion blender, blend carrots into broth until smooth (alternately, can be blended in a stand blender, smoothie blender, or mashed with a potato masher or fork).
Add all other ingredients to the soup base. Bring to a boil, then reduce to a simmer until pasta is done to your liking. Makes 3 large servings, or about 6 cups.
Adjust the curry paste for a milder or spicier soup. May also add coconut milk for a creamier soup. To increase protein, add cashews with veggies and pasta.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Curried Carrot Soup with Pasta and Veggies recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice.
Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
