Curried Chicken Soup with Carrots
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tablespoons olive oil 1 pound onions, chopped 3/4 pound carrots, peeled, cut into 1/2-inch cubes
2 tespoons curry powder 1/4 teaspoon ground cardamom 1/4 teaspoon ground coriander
4 cups canned low-salt chicken broth 2 tablespoons all purpose flour 1 pound skinless boneless chicken thighs, cut into 1/2-inch cubes
3 tablespoons chopped fresh cilantro



1 Heat oil in heavy large pot over medium heat. Add onions and carrots. Cover; cook until onions are tender but not brown, stirring occasionally, about 12 minutes. Mix in spices; stir 2 minutes. Transfer 1-1/2 cups onion-carrot mixture to blender. Add 2 cups broth and flour, blend until smooth.
2 Sprinkle chicken with salt and pepper. Add to pot and stir over medium heat 5 minutes. Add puree from blender and remaining 2 cups broth. Bring soup to boil. Reduce heat to medium-low and simmer until chicken is tender and soup thickens, stirring occasionally, about 25 minutes. Mix in cilantro; season soup to taste with salt and pepper.

Back