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Curried Carrot Soup




Source of Recipe


WW Community


Recipe Introduction


1 point per cup


List of Ingredients




4 cups vegetable bouillon, (I use Imagine Vegetable Broth)
1 bouillon cube, Rapunzel organic with sea salt
2 tablespoons curry powder, Madras
1 pound carrots, organic, scrubbed and coarsely chunked
1 yukon Gold potatoes, peeled and coarsely chopped
1 onion, large, chopped
1/2 teaspoon salt

Recipe



Place all ingredients in pressure cooker and bring to high heat for 5 minutes. Let pressure come down naturally.

(Or cook in a regular soup, bring to a boil, cover and simmer until everything is tender enough to puree - about 45-60 minutes.)

Puree soup with an imersion blender to desired consistency. Adjust seasoning and garnish with cilantro if desired.