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Prep Time
15 mins
Total Time
45 mins
Makes
4 servings

Ingredients

2 tbsp
vegetable oil
30 mL
1
onion, sliced
3
carrots, sliced
1 clove
garlic, minced
1 tbsp
chopped fresh ginger
15 mL
2 tbsp
flour
30 mL
1 tbsp
curry powder
15 mL
4 cups
vegetable broth
1 L
1/2 cup
orange juice
125 mL
2 tsp
grated orange zest
10 mL
1/2 tsp
salt
2 mL
1/2 cup
2% plain yogourt (optional)
125 mL
parsley sprigs (optional)

Method

Step 1
Heat oil in a saucepan over medium heat. Add onion, carrots, garlic and ginger; cook until vegetables are slightly softened, about 5 min. Stir in flour and curry powder. While stirring, slowly pour in broth and orange juice; bring to a simmer. Cook until carrots are tender, about 20 min.
Step 2
Using a blender or food processor, purée soup; return to pan. Bring to a simmer; add orange zest and salt. Pour into bowls; garnish with some of the yogourt and parsley (if using) before serving.

Characteristics

Soup/Stew

Nutritional Facts Per Serving

Nutrition Description:
1/4 of the recipe
Calories:
167
Fat:
9 g
Carbs:
21 g
Fibre:
3 g
Cholesterol:
2 mg
Protein:
4 g
Sodium:
689 mg