Curried Carrot Soup

Ingredients

• 3 Tbsps expeller-pressed canola oil
• 2 tsps curry powder
• 8 medium organic carrots, peeled and thinly sliced
• 4 medium stalks organic celery, thinly sliced
• 1 medium organic onion, coarsely chopped
• 5 cups reduced-sodium, natural chicken broth
• 1 Tbsp organic lemon juice
• ½ tsp salt
• Freshly ground pepper to taste

Directions

1. 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.
2. 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


MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.

Nutrition Facts

Serving size: 1 1/3 cup each. Per serving: 133 calories; 8 g fat (1 g sat, 4 g mono); 4 mg cholesterol; 12 g carbohydrate; 5 g protein; 3 g fiber; 389 mg sodium; 383 mg potassium.

Nutrition Bonus: Vitamin A (280% daily value), Vitamin C (15% daily value).

Exchanges: 2 vegetable, 1½ fat.