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Cook Time:40 minsAdditional Time:20 minsTotal Time:1 hrServings:8Yield:8 servings, generous 3/4 cup eachJump to Nutrition Facts
Cook Time:40 minsAdditional Time:20 minsTotal Time:1 hrServings:8Yield:8 servings, generous 3/4 cup each
Cook Time:40 mins
Cook Time:
40 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:1 hr
Total Time:
1 hr
Servings:8
Servings:
8
Yield:8 servings, generous 3/4 cup each
Yield:
8 servings, generous 3/4 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil1 large onion, chopped (2 cups)1 stalk celery, finely chopped1tablespooncurry powder5 large carrots, peeled and thinly sliced (3 cups)2 large McIntosh or other apples, peeled and coarsely chopped (3 cups), peeled and coarsely chopped (3 cups)1bay leaf4 ½cupsreduced-sodium chicken broth¼teaspoonsaltFreshly ground pepper, to taste2 tablespoons low-fat plain yogurt, for garnish (optional)1 tablespoon chopped fresh parsley, dill or basil for garnish (optional)
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
1 large onion, chopped (2 cups)
1 stalk celery, finely chopped
1tablespooncurry powder
5 large carrots, peeled and thinly sliced (3 cups)
2 large McIntosh or other apples, peeled and coarsely chopped (3 cups), peeled and coarsely chopped (3 cups)
1bay leaf
4 ½cupsreduced-sodium chicken broth
¼teaspoonsalt
Freshly ground pepper, to taste
2 tablespoons low-fat plain yogurt, for garnish (optional)
1 tablespoon chopped fresh parsley, dill or basil for garnish (optional)
DirectionsHeat 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.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.Remove the bay leaf. Using a large slotted spoon, transfer the soup solids to a food processor, adding about 12 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.TipsMake Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months.Originally appeared: EatingWell Magazine, Fall 2002
Directions
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.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.Remove the bay leaf. Using a large slotted spoon, transfer the soup solids to a food processor, adding about 12 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.TipsMake Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months.
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.
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.
Remove the bay leaf. Using a large slotted spoon, transfer the soup solids to a food processor, adding about 12 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.
Tips
Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months.
Originally appeared: EatingWell Magazine, Fall 2002
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Nutrition Facts(per serving)73Calories2gFat12gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
