CURRIED CARROT SOUP
Serves 4 to 6
• 2 tbsp. unsalted butter
• 3/4 to 1 lb. carrots (about 3 to 4, medium), peeled and sliced
• 1 medium potato, peeled and chopped
• 1 small onion, peeled and chopped
• 1 tsp. curry powder, or to taste
• Salt and freshly ground pepper to taste
• 3 c. chicken or vegetable stock
• 1/4 c. half-and-half or whole milk, optional
• Chopped parsley for garnish, optional
• Croutons, optional
Directions
In a deep saucepan or soup pot, melt the butter over medium heat and add the carrots, potato and onion and toss to coat. Cover and cook the vegetables to release their juices until they begin to soften, about 5 minutes.
Remove the lid, sprinkle on the curry powder and salt and pepper to taste and toss to coat. Add the stock, stir and simmer until the carrots and potatoes are very soft, about 10 minutes.
Purée the soup in a blender in batches then return to the pot. Stir in the half-and-half or whole milk and serve piping hot, garnished with chopped parsley and croutons, if desired.
Nutrition information per serving:
Calories104Fat5 gSodium73 mg
Carbohydrates13 gSaturated fat3 gCalcium29 mg
Protein4 gCholesterol10 mgDietary fiber2 g
Diabetic exchanges per serving: 2 vegetable, 1 fat.
It’s too soon to tell how much the immigration crackdown is to blame.
