Creamy Carrot & Curry Soup

cattiemac

Creamy Carrot & Curry Soup
8 servings

Ingredients
1 tbsp olive oil
1 medium onion, chopped
1 celery rib, chopped
2 garlic cloves, chopped
2 pounds of carrots, scrubbed but unpeeled and cut into ½ inch think rounds
1 ½ tbsp curry powder
1 ½ tsp ginger
5 cups reduced sodium chicken broth
1 cup plain non fat yogurt or light coconut milk
Salt and pepper as desired

Directions
1. Heat the oil in a large saucepan over medium heat.
2. Add the onion, celery, garlic. Cook, stirring occasionally until the onion is golden, about 5 minutes.
3. Add the carrots and stir well.
4. Stir in the curry powder and ginger. Stir constantly for 30 seconds.
5. Add the broth and bring to a boil over high heat. Reduce the heat t medium low and partially cover the pot. Simmer until the carrots are very tender, about 30 minutes.
6. In batches, transfer the soup to a blender, process until smooth. Stir in the yogurt or light coconut milk. If a thinner soup is desired add additional broth.

Nutritional Information
132 calories
7g protein
3.8g fat (1g saturated)
18g carbohydrates
425mg sodium
3.7g fibre

LittleSpy

Oh thanks for this! Sounds yummy.
I'm on a curry kick something awful right now. If I keep it up, I'll probably start sweating it soon... :sick: