Spicy Curried Carrot Soup

4 Cups Precut Matchstick Carrots
2 Cups Prechopped Onion
1 Tablespoon Olive Oil
4 Cups Fat-Free, Less-Sodium Chicken Broth
1 Tablespoon Curry Powder
¼ Teaspoon Salt
¼ Teaspoon Freshly Ground Black Pepper

Directions

1. Sauté carrots and onion in hot oil in a Dutch oven over medium-high heat 5 minutes or until tender.  Add broth and remaining ingredients to pan.  Bring to boil; cover, reduce heat, and simmer 15 minutes, stirring occasionally.  Remove pan from heat.
2. Place half of mixture in a blender.  Remove center piece of blender lid to allow steam to escape; secure blender lid on blender.  Place a clean towel over opening in lid (to avoid splatters).  Blend until smooth.  Pour into a large bowl.  Repeat procedure with remaining mixture.  Serve warm.

Makes 5 Servings (1 Cup each).  Per serving – 2 Weight Watcher Points, 106 Calories, 3.2g Fat, 4.2g Protein, 16.9g Carbohydrates, 4.3g Fiber, 0mg Cholesterol, 0.8mg Iron, 644mg Sodium, 53mg Calcium

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