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Quick Curry Carrot Soup

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Ingredients

  • 1 Tbsp. olive oil

  • 1 medium onion, diced (about 1 cup)

  • 1 lb. Carrots, diced (About 6 XL Carrots)

  • 1 Tbsp. curry powder

  • 1 tsp. cumin

  • 1 tsp. salt

  • 1/2 tsp. pepper

  • 4 cups chicken broth

Directions

  1. In a sauce pan, heat the olive oil over medium heat.

  2. Add the diced onions, diced carrots, curry powder, cumin and salt and pepper.

  3. Toss to combine and allow to cook for about 3 minutes.

  4. Add the chicken broth and cover the pot.

  5. Continue to cook over medium heat for another 15 minutes.

  6. Carefully remove the cover and puree the soup in batches in a blender, or simply puree the soup in the pot using an immersion blender wand until smooth.

Nutrition Information

91 calories; 4 g total fat; 0.6 g saturated fat; 0 g trans fat; 2 g monounsaturated fat; 1 g polyunsaturated fat; 0 mg cholesterol; 946 mg sodium; 11 g carbohydrate; 3 g fiber; 5 g protein

Source: www.grimmway.com

Carrot Hummus

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PREP TIME: 5 mins | COOK TIME: 5 mins

Ingredients

  • 1 cup well-packed shredded carrots

  • 1, 15-ounce can chickpeas, drained

  • 1/2 cup lemon juice, about two lemons

  • 1/4 cup water

  • 1/4 cup tahini

  • 2 cloves garlic

  • 1/2 tsp. salt

  • 1/2 tsp. cumin

Directions

  1. Place all the ingredients in food processor and pulse several times to coarsely chop.

  2. Run the food processor for about 2 minutes until ingredients are smooth.

  3. Using a spatula, remove hummus from food processor ]and transfer to serving bowl.

  4. Serve with pita chips, celery sticks, or your favorite Grimmway Farms snack items like carrot chips and baby carrots.

Nutrition Information

102 calories; 5g total fat; 1 g saturated fat; 0 g trans fat; 2 g monounsaturated fat; 2 g polyunsaturated fat; 0 mg cholesterol; 306 mg sodium; 11 g carbohydrate; 3 g fiber; 4 g protein

Source: www.grimmway.com