Curried Carrot & Apple Soup Recipe
Nutritional Info (Per serving):
Calories: 90, Saturated Fat: 1g, Sodium: 188mg, Dietary Fiber: 3g, Total Fat: 2g, Carbs: 12g, Cholesterol: 3mg, Protein: 3g
Carb Choices: 1
Recipe Source:
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 h
Ingredients
1 tablespoon oil, olive, extra virgin 1 large onion(s), chopped (2 cups) 1 stalk(s) celery, finely chopped 1 tablespoon curry powder 5 large carrot(s), peeled and thinly sliced (3 cups) 2 large apple, McIntosh, or another type of apple, peeled and coarsely chopped (3 cups) 1 whole bay leaf 4 1/2 cup(s) broth, reduced-sodium chicken 1/4 teaspoon salt pepper, black ground, freshly ground, to taste 2 tablespoon yogurt, low-fat plain, for garnish (optional) 1 tablespoon parsley, fresh, or dill or basil, chopped for garnish (optional) Preparation
1. Heat oil in a large saucepan or medium soup pot over medium heat. Stir in onion and celery; cook until the onion is softened and translucent, 8 to 12 minutes; do not brown.
2. Stir in curry powder, then add carrots, apples and bay leaf. Stir well over medium heat for 2 minutes, then add broth and salt. Bring the mixture to a low boil, then reduce the heat to low. Cover tightly and simmer until the carrots and apples are tender, 20 to 25 minutes.
3. Remove the bay leaf. Using a large slotted spoon, transfer the soup solids to a food processor, adding about 1/2 cup of the broth; process to a smooth puree. Pour the puree back into the soup. Reheat and season with pepper. Serve piping hot, garnishing each serving, if you like, with a dab of yogurt and a sprinkle of fresh herbs.
Nutritional Info (Per serving):
Calories: 90, Saturated Fat: 1g, Sodium: 188mg, Dietary Fiber: 3g, Total Fat: 2g, Carbs: 12g, Cholesterol: 3mg, Protein: 3g
Carb Choices: 1
Recipe Source:
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 h
Ingredients
1 tablespoon oil, olive, extra virgin 1 large onion(s), chopped (2 cups) 1 stalk(s) celery, finely chopped 1 tablespoon curry powder 5 large carrot(s), peeled and thinly sliced (3 cups) 2 large apple, McIntosh, or another type of apple, peeled and coarsely chopped (3 cups) 1 whole bay leaf 4 1/2 cup(s) broth, reduced-sodium chicken 1/4 teaspoon salt pepper, black ground, freshly ground, to taste 2 tablespoon yogurt, low-fat plain, for garnish (optional) 1 tablespoon parsley, fresh, or dill or basil, chopped for garnish (optional) Preparation
1. Heat oil in a large saucepan or medium soup pot over medium heat. Stir in onion and celery; cook until the onion is softened and translucent, 8 to 12 minutes; do not brown.
2. Stir in curry powder, then add carrots, apples and bay leaf. Stir well over medium heat for 2 minutes, then add broth and salt. Bring the mixture to a low boil, then reduce the heat to low. Cover tightly and simmer until the carrots and apples are tender, 20 to 25 minutes.
3. Remove the bay leaf. Using a large slotted spoon, transfer the soup solids to a food processor, adding about 1/2 cup of the broth; process to a smooth puree. Pour the puree back into the soup. Reheat and season with pepper. Serve piping hot, garnishing each serving, if you like, with a dab of yogurt and a sprinkle of fresh herbs.
