1 lb carrots, peeled, cut in pieces
1 cup leeks, white part only, chopped
1/2 cup green onions, , white part only, chopped
14 oz chicken broth
1 sweet potato, peeled, chopped
1 cup potato, peeled, chopped
1 tbsp curry
1 tbsp ginger, fresh, peeled, grated
1/2 cup cheddar cheese, shredded
1/4 cup fresh parsley, minced
4 tbsp cilantro, minced
Romano cheese, optional, grated
Heat olive oil in a 4-qt. saucepan or Dutch oven over medium heat.
Add carrots, leeks, green onions, sweet potato and potato. Saute until vegetables soften, about 5 minutes,
Add curry and ginger. Cook 1 minute. Stir in chicken broth. Bring to boil, cover with lid askew, then reduce to simmer until carrots are very tender.
Cool in pan 5 minutes, then pour into processor in batches and puree until smooth (or use a stick blender and puree in saucepan).
Return to saucepan, bring to boil, then reduce to simmer. Stir in cheddar cheese and parsley and cook until cheese is melted.
Ladle into bowls. Sprinkle each with minced cilantro and Romano cheese, if desired.
Sugar: 6g
:
Calcium: 131mg
Calories: 162kcal
Carbohydrates: 26g
Cholesterol: 10mg
Fat: 4g
Fiber: 5g
Iron: 2mg
Potassium: 642mg
Protein: 6g
Saturated Fat: 2g
Sodium: 382mg
Vitamin A: 18627IU
Vitamin C: 24mg
