| Curried Date Carrot Soup
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| Servings: 4 Category: Soup |
(437 ratings) |
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Nutrition
Information:
Calories:
220
Protein:
3g
Carbs:
43 g
Fat:
6 g
Saturated Fat:
1 g
Sodium:
85 mg
Fiber:
7 g
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Ingredients - 2/3 cup pitted dates
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 Tbsp ginger root, minced or substitute 1 tsp Ground ginger
- 1 1/2 Tbsp olive oil
- 2 Tbsp flour
- 2 (14 oz) cans low sodium chicken broth
- 2 1/2 cups carrots
- 1 tsp ground cumin
- 1/2 tsp curry powder
- 1 pinch cayenne pepper
- 1 pinch black pepper
- 1 Tbsp lemon juice
Instructions - Chop dates and set aside.
In a heavy saucepan, sauté onions, celery, garlic, and ginger in oil over medium heat for 3–4 minutes or until translucent.
- Remove from heat and stir in flour. Return to heat and cook for 1–2 minutes, then whisk in chicken broth.
- Stir in carrots, cumin, curry powder, cayenne, and black pepper. Bring to a boil, reduce heat, cover and simmer 10 minutes, stirring occasionally.
- Stir in dates and simmer another 5–10 minutes, or until carrots are soft. Remove from heat and puree in a blender or food processor until smooth. Pour back into pan.
- Stir in lemon juice and return to stove until thoroughly heated. Spoon into bowls and garnish with a spoonful of yogurt.
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