Curried Carrot Soup

I love Eating Well magazine! Not only are there amazingly tasty recipes, introducing me to food combinations I never thought of before, but they have also done all the excess fat trimming for me! Now I’ll admit, that sometimes I use the full fat products anyway, so it’s not their fault at all if I end up with an expanding waistline!

Anyway, we tried this Curried Carrot Soup recently, and if you’re a fan of Indian food, you’re going to flip over it. I used my own spice mix instead of “curry powder,” so mine turned out a bit darker.  Replace the chicken broth with vegetable broth if you’d like, and you’ve got a great vegetarian treat!

Courtesy of Eating Well magazine.

Curried Carrot Soup

Makes 6 servings, 1 1/3 cups each

ACTIVE TIME: 40 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

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 (my note – or vegetable broth)
1 tablespoon lemon juice
1/2 teaspoon 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.

NUTRITION INFORMATION: Per serving: 133 calories; 8 g fat (1 g sat, 4 g mono); 4 mg cholesterol; 12 g carbohydrate; 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

MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.

Images: Eating Well