Curried Carrot Soup With Tarragon Oil Recipe
Recipe By Food & Wine
Learn how to make Curried Carrot Soup With Tarragon Oil.
4.6
29 Rating -
Rate
Vegdiet
1hr 15minstotal
1hr 15m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Curried Carrot Soup With Tarragon Oil Recipe
- 0.09 cup Extra virgin olive oil
- 0.13 Large white onion, coarsely chopped
- 1/4 Garlic cloves, thinly sliced
- 0.13 tablespoon Minced peeled ginger
- 1/4 teaspoon Madras curry powder
- 0.19 pound Carrots, thinly sliced
- 0.88 cup Water
- 0.13 teaspoon Sugar
- As required Salt
- As required Freshly ground pepper
- 1/4 bunch Medium tarragon
- 0.13 cup Flat leaf parsley leaves
- 0.06 teaspoon Finely grated lemon zest
- As required Tabasco
Nutrition
value
value
452
calories per serving
29 g Fat16 g Protein40 g Carbs10 g FiberOther
Current Totals
- Fat29g
- Protein16g
- Carbs40g
- Fiber10g
MacroNutrients
- Carbs40g
- Protein16g
- Fiber10g
Fats
- Fat29g
Vitamins & Minerals
- Calcium812mg
- Iron22mg
- Vitamin A3074mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B61mg
- Vitamin B9240mcg
- Vitamin B12< 1mcg
- Vitamin C67mg
- Vitamin E4mg
- Copper< 1mcg
- Magnesium258mg
- Manganese5mg
- Phosphorus239mg
- Selenium6mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Food & Wine