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Curried Carrot Soup
Recipe courtesy EatingWell.com

Ingredients
3 tablespoons canola oil
2 teaspoons curry powder
8 medium carrots, peeled and thinly sliced
4 medium stalks celery, thinly sliced
1 medium onion, coarsely chopped
5 cups reduced-sodium chicken broth
1 tablespoon lemon juice
1/2 teaspoon salt
Freshly ground pepper to taste

Instructions

1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

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.

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved