Lunche for 4

Spicy Carrot Soup with broth

Name: Spicy Carrot Soup with broth
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 yellow onion; 1 lb carrots; 1/2 tsp tsp salt; 1/2 tsp freshly ground pepper; 1/2 tsp curry; 1/2 tsp coriander; 1/4 tsp cayenne pepper; 1 tbsp garlic powder; 4 cups vegetable broth; fresh parsley and peanuts for garnishing (optional)

$4.56for 425 minServes 4

Carrots and onion simmer with curry, coriander, cayenne, garlic, and broth before blending into a spicy smooth soup.

Photo: primaverakitchen.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Onions$1.29/lb typical	0.4 lb	$0.52Typical price
	Carrots$1.09/lb typical	1 lb	$1.09Typical price
	Fresh herbs (cilantro, parsley, basil)$1.49 each typical	a little	$0.19Typical price
	Broth or stock$0.07/oz typical	33 oz	$2.32Typical price
Total for the servings shown		$4.56

Pantry staples you likely have

Olive and cooking oilSalt and pepperDried spices (cumin, paprika, chili powder, oregano)Dried herbs, spices and seasoning blends

Not included in the cost.

Swaps

Swap Carrots for Sweet potatoesabout $0.20/lb more at typical prices
Swap Onions for Red onionsabout $0.20/lb more at typical prices

25 minstart to table
Easydifficulty
4servings as written
$typical cost tier

American Vegetarian Vegan Dairy-free Low-carb Budget Lunches Cold-weather comfort Winter

Typical price

$1.14 per serving$4.56 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 tbsp olive oil
1 yellow onion
1 lb carrots
1/2 tsp tsp salt
1/2 tsp freshly ground pepper
1/2 tsp curry
1/2 tsp coriander
1/4 tsp cayenne pepper
1 tbsp garlic powder
4 cups vegetable broth
fresh parsley and peanuts for garnishing (optional)

Steps

Heat the olive oil in a large pot over medium heat and cook the chopped onion for 5 minutes.
Add the carrots, salt, pepper, curry, coriander, cayenne, and garlic powder, then cook for 2 minutes.
Pour in the vegetable broth and bring it to a boil.
Reduce the heat and simmer uncovered for 15 minutes, until the carrots are tender.
Blend the soup in batches until smooth.
Top with parsley and peanuts if using.