Curried Cream of Celery Soup - 14g Carbs, 3g Fiber, 5g Sugar
From: www.vegetariantimes.com - April/May 2012 p.59
Curry powder lends a spicy twist to this soothing standby.
Serves: 8
1/4 cup sliced almonds
2 Tbsp olive oil
6 celery stalks, diced (3 1/2 cups)
1 large leek, white part halved lengthwise and thinly sliced (2 cups)
3/4 tsp salt
2 apples, peeled, cored, and diced (2 cups)
1 Tbsp curry powder, such as Madras
1 14-oz can light coconut milk
2 Tbsp rice
2 1/2 cups low-sodium vegetable broth
1 Tbsp lime juice
1/4 cup coarsely chopped celery leaves, for garnish
1. Preheat oven to 350 degrees F. Spread almonds on baking sheet, and toast 8 to 10 minutes, or until golden. Cool.
2. Heat oil in large pot over medium heat. Add celery, leek, and salt; cook 5 minutes, or until vegetables start to soften. Stir in apples and curry powder; cook 2 minutes. Add coconut milk, rice, broth, and 21/2 cups water. Bring soup to a boil, reduce heat to medium-low, and simmer 15 minutes, or until vegetables are soft when pierced with a fork.
3. Puree soup in blender until smooth. Return to pot, and stir in lime juice. Season with salt and pepper, if desired. Ladle soup into bowls, and sprinkle celery leaves and almonds on top.
Serves: 8
Serving Size: 1 cup
Nutrition per Serving: 146 Calories, 10g Total Fat, 3g Saturated Fat, 0mg Cholesterol, 14g Carbs, 3g Fiber, 5g Sugar, 2g Protein, 307mg Sodium
Posted by: chefgloria1030@yahoo.com
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