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Curried Carrot Soup


Serves 4

1/2 onion, sliced
4 carrots, sliced
1 celery stalk, sliced
1/2 garlic clove
1 tablespoon curry powder
1 tablespoon honey
1 tablespoon orange juice concentrate
4 cups chicken or vegetable stock (any fat skimmed off)
2 cups skimmed or semi skimmed milk
1/4 teaspoon salt
1/8 teaspoon white pepper
4 tablespoons chopped chives

In a soup pot sprayed with vegetable oil, lightly sauté onions, carrots and celery. Add garlic, curry powder, honey, and orange juice; continue to sauté for a few more minutes. Add the chicken stock and simmer 45 minutes. Puree in batches in a blender and return to the soup pot. Add milk and bring back to heat. Divide equally into 4 warm soup bowls. Garnish each bowl with 1 tablespoon chopped chives.

Nutrition Notes Per Portion:

Calories 125
Fat 0.6 g
Saturated Fat 0.2 g
Cholesterol 2.2 mg
Carbohydrate 23 g
Fibre 2.9 g
Protein 7.5 g
This recipe is 4% fat.




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