Curry carrot soup

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Curry carrot soup

Curried-carrot-soup

This is a beautiful soup. It has filled, warm, and fairly easy to do. I would like to have this for lunch. I do a lot and then let cool and put in Tupperware containers so you can wear to work and microwave. Very good with fresh bread or crackers!

If you want to make it spicier, use a hotter curry powder. Or, if you prefer less spicy, uses less or add some yogurt to take the heat out of it.

Anyway, I'm sure you'll love this special soup, spicy!

Ingredients - Makes six servings

3 tablespoons canola oil

as 2 mild / medium / teaspoons or hot curry powder is preferred

8 medium, peeled and cut carrots into thin slices

4 medium stalks celery, thinly sliced ​​

1 medium onion, chopped into pieces

5 cups chicken or vegetable broth

1 tablespoon lemon juice

1/2 teaspoon salt

freshly ground pepper, to taste

Method

1. Cook oil and curry powder in a large saucepan over medium heat, stirring, for 1 to 2 minutes. Add carrots, celery and onion; stir to coat in oil. Cook, stirring frequently, for 10 minutes.

2. Add the broth and bring to a boil. Reduce heat and simmer until vegetables are very tender, about 10 minutes. Remove from the fire; let stand 10 minutes. Place a paper towel on the surface of the soup to wipe away the oil that has reached the top. Discard paper towel.

3. Working in groups of no more than 2 cups at a time, transfer the soup to a blender (caution when hot liquid mash). Professional mixer I use and my recommendations . Replace the pureed soup to the pot and heat over medium hot fire. Season with lemon juice, salt and pepper.

Nutrition per serving

133 calories

Fat 8g

Carbohydrates 12 grams

Fiber 3 grams

Protein 5g




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