2 tsp curry powder
8 medium carrot, peeled and thinly sliced
4 medium stalk celery, thinly sliced
1 medium onion, coarsely chopped
5 cup reduced-sodium chicken broth
1 Tbsp lemon juice
½ tsp salt
freshly ground pepper to taste
1. 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.
2. 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.
Provided by: EatingWell
Per Single Serving / Serves 6 Total
- Calories 133 4%
- Calories from fat 72 5%
- Total Fat 8gm 1%
- Saturated Fat 1gm 3%
- Monounsaturated Fat 4gm 16%
- Sodium 389mg
- Total Carbohydrates 12gm 12%
- Fiber 3gm
- Protein 5gm
- Cholesterol 4mg
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.