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
- 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.
- 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