If you like a bit of heat, use hot Madras curry powder in this recipe. Serve as a light lunch or as an appetizer before supper.
- 3 tablespoons canola oil
- 2 teaspoons curry powder
- 3 medium carrots, peeled and thinly sliced
- 4 medium celery, thinly sliced
- 1 medium onion, coarsely chopped
- 5 cups reduced-sodium chicken broth
- 1 tablespoons lemon juice
- 1/2 teaspoon salt
- freshly ground pepper, to taste
- Step 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.
- Step 2
- Stir in broth. Bring to a boil. Reduce heat and simmer until the vegetables are very tender, about 10 minutes.
- Step 3
- 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.
- Step 4
- 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).
- Step 5
- Return the pureed soup to the pan, place over medium heat and heat through. Season with lemon juice, salt and pepper.
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