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Cook Time:40 minsAdditional Time:20 minsTotal Time:1 hrServings:6Yield:6 servings, 1 1/3 cups eachJump to Nutrition Facts
Cook Time:40 minsAdditional Time:20 minsTotal Time:1 hrServings:6Yield:6 servings, 1 1/3 cups 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:6
Servings:
6
Yield:6 servings, 1 1/3 cups each
Yield:
6 servings, 1 1/3 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonscanola oil2teaspoonscurry powder8medium carrots, peeled and thinly sliced4medium stalks celery, thinly sliced1medium onion, coarsely chopped5cupsreduced-sodium chicken broth1tablespoonlemon juice½teaspoonsaltFreshly ground pepper, to taste
Cook Mode(Keep screen awake)
Ingredients
3tablespoonscanola oil
2teaspoonscurry powder
8medium carrots, peeled and thinly sliced
4medium stalks celery, thinly sliced
1medium onion, coarsely chopped
5cupsreduced-sodium chicken broth
1tablespoonlemon juice
½teaspoonsalt
Freshly ground pepper, to taste
DirectionsCook 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. Stir in broth. Bring to a boil. Reduce heat and simmer until the vegetables are very tender, about 10 minutes. 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.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). Return the pureed soup to the pan, place over medium heat and heat through. Season with lemon juice, salt and pepper.TipsMake Ahead Tip: Cover and refrigerate for up to 1 day.Originally appeared: EatingWell Magazine, August/September 2006
Directions
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. Stir in broth. Bring to a boil. Reduce heat and simmer until the vegetables are very tender, about 10 minutes. 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.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). Return the pureed soup to the pan, place over medium heat and heat through. Season with lemon juice, salt and pepper.TipsMake Ahead Tip: Cover and refrigerate for up to 1 day.
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. Stir in broth. Bring to a boil. Reduce heat and simmer until the vegetables are very tender, about 10 minutes. 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.
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). Return the pureed soup to the pan, place over medium heat and heat through. Season with lemon juice, salt and pepper.
Tips
Make Ahead Tip: Cover and refrigerate for up to 1 day.
Originally appeared: EatingWell Magazine, August/September 2006
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Nutrition Facts(per serving)122Calories7gFat12gCarbs4gProtein
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.
