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Curried Carrot & Apple Soup

http://www.eatingwell.com/recipes/curried_carrot_apple_soup.html

From EatingWell:  Fall 2002

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

8 servings, generous 3/4 cup each | Active Time: 40 minutes | Total Time: 1 hour

Ingredients

• 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), peeled and coarsely chopped (3 cups)
• 1 bay leaf
• 4 1/2 cups reduced-sodium chicken broth
• 1/4 teaspoon salt
• 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)

Preparation

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.

Nutrition

Per serving : 90 Calories; 2 g Fat; 1 g Sat; 1 g Mono; 3 mg Cholesterol; 12 g Carbohydrates; 3 g Protein; 3 g Fiber; 188 mg Sodium; 233 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 1/2 vegetable

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months.