Curried Carrot Soup
If you like a bit of heat, use hot Madras curry powder in this recipe. Serve as a light lunch or as an appetizer before supper.
From EatingWell: August/September 2006
Yield: 6 servings, 1 1/3 cups each
Active Time: 40 minutes
Total Time: 1 hour
- 3 tablespoons canola oil
- 2 teaspoons curry powder
- 8 medium carrots, peeled and thinly sliced
- 4 medium stalks celery, thinly sliced
- 1 medium onion, coarsely chopped
- 5 cups reduced-sodium chicken broth
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- Cook oil and curry powder in a large saucepan over medium heat, stirring, until fragrant, 1 to 2 minutes. Stir in carrots, celery and onion; toss to coat in oil. Cook, stirring frequently, for 10 minutes. Stir in broth. Bring to a boil. Reduce heat and simmer until the vegetables are very tender, about 10 minutes. Remove from the heat; let stand 10 minutes. Lay a paper towel over the surface of the soup to blot away the oil that has risen to the top. Discard the paper towel.
- Working in batches of no more than 2 cups at a time, transfer the soup to a blender and puree (use caution when pureeing hot liquids). Return the pureed soup to the pan, place over medium heat and heat through. Season with lemon juice, salt and pepper.
- Make Ahead Tip: Cover and refrigerate for up to 1 day.
Nutrition Per serving:
133 calories; 8 g fat (1 g sat, 4 g mono); 4 mg cholesterol; 12 g carbohydrates; 0 g added sugars; 5 g protein; 3 g fiber; 389 mg sodium; 383 mg potassium.
Nutrition Bonus: Vitamin A (280% daily value), Vitamin C (15% dv).
1 Carbohydrate Serving
Exchanges: 2 vegetable, 1 1/2 fat