Hands-on time: 25 minutes
Total time: 55 minutes
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 stalk celery, diced
- 2 tsp fresh grated ginger
- 2 tsp curry powder
- 1/2 tsp ground cinnamon
- 1/4 tsp crushed red pepper
- 1 lb carrots, peeled and thinly sliced
- 1 medium potato, peeled and diced
- 3 cups low-sodium vegetable broth
- 1 cup unsweetened light coconut milk
- 1/4 tsp salt or to taste
- 6 tbsp of your favorite pesto, optional
- 6 tbsp nonfat plain Greek yogurt, optional
- 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 handheld 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.
Nutrients per 1-cup serving: Calories: 127, Total Fat: 5 g, Sat. Fat: 2 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 0.5 g, Carbs: 19 g, Fiber: 4 g, Sugars, 7 g, Protein: 2 g, Sodium: 222 mg, Cholesterol: 0 mg
Nutritional Bonus: 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.