Creamy and low fat? Yes! Our cream-based soup uses a clever blend of light coconut milk, potato and vegetable broth, combined with exotic spices for an uncompromising taste.
In a large saucepan, heat oil over medium heat. Add onion and celery and cook, stirring occasionally, for about 7 minutes or until onion is translucent. Add ginger, curry powder, cinnamon and red pepper and cook, stirring, for 1 more minute. Add carrots, potato and broth. Bring to a boil, then cover, reduce heat to low and simmer for 20 minutes or until vegetables are tender.
Using a hand-held or countertop blender, purée soup in 2 batches. (Caution: Do not overfill blender with hot soup. Also, allow steam to vent occasionally between pulses.) If using a countertop blender, pour soup back into pot. Stir in coconut milk and salt. Serve immediately. Garnish each bowl with 1 tbsp pesto and 1 tbsp yogurt, if desired.
As the richest vegetable source of vitamin A carotenes, carrots protect vision, particularly night vision, and help curb the formation of cataracts. Year-round availability and cost effectiveness make this versatile root veggie the perfect produce pick for families on any budget.
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