Curried Carrot Soup

By Tonya_Speed

NUTRITION per serving: 113 Calories; 3g Fat; 11g Protein; 12g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 465mg Sodium. Exchanges: 0 Grain (Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. Points: 2

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon mustard seed
• 1/2 cup chopped onion
• 1 pound carrots, peeled and cut into 1/2-inch pieces
• 1 tablespoon plus 1 teaspoon grated fresh gingerroot
• 2 tablespoons seeded and chopped jalapeno pepper
• 2 teaspoons curry powder
• 5 cups low sodium vegetable broth, divided
• 1/4 cup chopped fresh cilantro, plus more for garnish
• 2 tablespoons lime juice
• 3 tablespoons low fat sour cream
• 1 teaspoon lime zest

Preparation

Step 1

In a large saucepan, heat the olive oil over medium heat; add mustard seed. When the seeds just start to pop (after about 1 minute), add the onion and saute until softened, about 4 minutes. Add carrots, gingerroot, jalapeno and curry powder; saute until seasonings are fragrant, about 3 minutes. Add 3 cups of broth; bring to a boil then reduce heat and simmer, uncovered, until carrots are tender, about 6 minutes. In a blender (or hand-held mixer), puree soup, in batches, until smooth; return to saucepan. Stir in remaining broth and return soup to medium heat and reheat gently. Just before serving, stir in the chopped cilantro and lime juice. Ladle into warmed individual bowls. Garnish with a drizzle of sour cream, a sprinkle of lime zest and chopped cilantro.

GLUTEN FREE: Make sure vegetable broth is gluten free.