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Curried Carrot & Apple Soup

Curried Carrot & Apple Soup
This Recipe Is:

WebMD Recipe from EatingWell.com

This colorful soup is both simple and delicious. Use apples that cook up soft; McIntosh are great.

Ingredients
Prep: 40 minutes | Total Time: 1 hour
  • 1 tablespoon
    extra-virgin olive oil
  • 1 large
    onion, chopped (2 cups)
  • 1 stalk
    celery, finely chopped
  • 1 tablespoon
    curry powder
  • 5 large
    carrots, peeled and thinly sliced (3 cups)
  • 2 large
    McIntosh or other apples, peeled and coarsely chopped (3 cups)
  • bay leaf
  • 4 1/2 cups
    reduced-sodium chicken broth
  • 1/4 teaspoon
    salt
  • 2 tablespoons
    low-fat plain yogurt, for garnish (optional)
  • 1 tablespoon
    chopped fresh parsley, dill or basil, for garnish (optional)
  •  
    freshly ground pepper, to taste
Instructions
  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 Information

Makes: 8 servings
Serving Size: generous 3/4 cup each
  • Calories71 g
  • Fat2 g
    • Saturated fat0 g
  • Cholesterol0 mg
  • Carbohydrates12 g
    • Dietary fiber3 g
  • Protein3 g
  • Sodium421 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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