Curried Carrot Soup

This recipe is from the National PKU Newsletter, winter 2005, volume 16, number 2.



3 tbsp canola oil
3 large carrots, peeled and cut into 1/4-inch thick slices (450 gm)
1 small onion, chopped (150 gm)
3 small cloves garlic, minced
1 tbsp grated fresh ginger
2 14-ounce cans vegetable broth or 3 3/4 cups homemade broth
1 to 2 tsp cumin
1 tsp ground coriander
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp ground cinnamon
1/2 tsp ground turmeric
1 bay leaf
1/2 cup fresh orange juice (from one large orange)
salt and pepper
1 tbsp fresh lemon juice or to taste
chopped fresh parsley for garnish (optional)

In a large saucepan, medium stockpot, or a Dutch oven, heat the oil over medium heat. Add the carrots and onion; cook, stirring occasionally, for 5 minutes. Add garlic and ginger; continue cooking until onion is golden, about 3 minutes.

Add to the pan 2 cups of the broth, the cumin, coriander, chili powder, paprika, cinnamon, turmeric, and the bay leaf. Bring to a boil and simmer, covered, stir­ring occasionally, for 30 minutes. Discard the bay leaf.

Puree soup in food processor or blender, in batches as needed (do not fill blender more than half-full). Return pureed soup to saucepan. Stir in the orange juice; season with salt, pepper, and fresh lemon juice to taste. Simmer until heated through. Ladle into soup bowls and garnish with a sprinkle of chopped parsley if desired.

Makes about 6 cups

Phe per recipe: 219 mg
Phe per 1/2 cup serving: 18 mg

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