Curried Onion Soup
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:6 servings (7 cups)
- 2¼pounds onions, peeled and cut in chunks
- ½pound unsalted butter, cut in ½-inch pieces
- ¼cup curry powder
- 4cups chicken broth
- 3tablespoons fresh lime juice
- 1½teaspoons kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
412 calories; 33 grams fat; 20 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 7 grams protein; 713 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Working in two batches, put onions in a food processor. Pulse until chopped medium fine. Set aside.
- Step 2
Put butter in a 5-quart casserole with a tight-fitting lid. Cook, uncovered, at 100 percent power in a high-power microwave oven for 2 minutes.
- Step 3
Stir in onions and curry powder until well coated with butter. Cover and cook for 30 minutes, stirring once.
- Step 4
Remove from oven and uncover. Working in two batches, scrape mixture into a blender. Process until very smooth, stopping from time to time to scrape down sides of container.
- Step 5
Scrape mixture back into casserole. Stir in broth. Cover and cook for 6 minutes, to heat through. Remove from oven and whisk in lime juice and salt.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
trina
I’m going to try this , but halve the recipe…will report results later.
Kayden Wood
Step 2 - No one puts a 5-quart casserole in a microwave. Step 3 - What oven temperature do you use?
Private notes are only visible to you.
Advertisement
