Curried Carrot & Apple Soup

From EatingWell: Fall 2002 — Subscribe Now!

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

READER'S COMMENT:

"Tasty but thinner than expected. "

8 servings, generous 3/4 cup each

Active Time: 40 minutes

Total Time: 1 hour

Nutrition Profile

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

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 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.

Tips & Notes

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

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