- 5 cups Water or 1250 ml
- 1 sachet MAGGI Cream of Mushroom Soup
- 1 medium Carrot diced or 150 g
- 1 teaspoon Curry powder
- 1 tablespoon butter
Curried Carrot and Mushroom Soup
INGREDIENTS
Curried Carrot and Mushroom Soup with
Curried Carrot and Mushroom Soup with 
- 5 cups Water or 1250 ml
- 1 sachet MAGGI Cream of Mushroom Soup
- 1 medium Carrot diced or 150 g
- 1 teaspoon Curry powder
- 1 tablespoon butter
NUTRITIONAL INFORMATION
Curried Carrot and Mushroom Soup with
Curried Carrot and Mushroom Soup with
- Energy 75 (Kcal)
- Protein 2.2 (g)
- Carbohydrate 11 (g)
- Total Fat 2.6 (g)
HOW TO PREPARE
Curried Carrot and Mushroom Soup with
Curried Carrot and Mushroom Soup with
1
Add water and MAGGI Cream of Mushroom Soup in a large saucepan. Bring to boil under constant stirring.
2
Add carrots and curry powder then simmer for 10–12 minutes or until carrot is cooked.
3
Blend soup mixture using electric blender with the butter until smooth.
4
Return soup into a saucepan. Simmer for another 2 minutes then serve.
REVIEWS
Curried Carrot and Mushroom Soup with
