Molasses Carrot Curry Recipe

Name: Molasses Carrot Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons vegetable oil; 1/2 onion, thinly sliced; 3 cloves garlic, thinly sliced; 2 cups broth; 2 teaspoons blackstrap molasses; 1 1/2 teaspoons curry powder; 1 cup cooked kidney bean; 2 large carrots, cut into 3/4 inch cubes; 1 teaspoon mild vinegar; salt; fresh ground pepper

Servings: persons

2 teaspoons vegetable oil
1/2 onion, thinly sliced
3 cloves garlic, thinly sliced
2 cups broth
2 teaspoons blackstrap molasses
1 1/2 teaspoons curry powder
1 cup cooked kidney bean
2 large carrots, cut into 3/4 inch cubes
1 teaspoon mild vinegar
salt
fresh ground pepper

1
In a saucepan over low heat, saute the onions in the vegetable oil until they are soft.
2
Add the garlic and continue cooking until the garlic begins to get soft.
3
Increase the heat to medium-high and add the broth and remaining ingredients, except the vinegar.
4
Once the soup begins to boil, reduce heat to medium-low and simmer uncovered until the carrots are cooked through and the soup begins to thicken.
5
Stir in the vinegar and season with salt and pepper.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoons vegetable oil, 1/2 onion, thinly sliced, 3 cloves garlic, thinly sliced, 2 cups broth, and more.

Yes, Molasses Carrot Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Molasses Carrot Curry

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