Soup With Curry
Ingredients
- Cooking spray ⓘ
- 1 cup chopped onion ⓘ
- 1/2 cup chopped celery ⓘ
- 1/2 cup chopped carrot ⓘ
- 1 (16-ounce) package frozen cauliflower florets, thawed ⓘ
- 1 (14.5-ounce) can fat-free, less-sodium chicken broth ⓘ
- 1/2 teaspoon curry powder ⓘ
- 1/4 teaspoon pepper ⓘ
- 2 cups fat-free milk, divided ⓘ
- 3/4 teaspoon salt ⓘ
- 2 tablespoons light butter ⓘ
Instructions
- Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion, celery, and carrot; cook 4 minutes, stirring frequently.
- Add cauliflower, broth, curry powder, and pepper; bring to a boil over high heat. Cover, reduce heat, and simmer 20 minutes or until carrot is tender.
- Remove from heat; stir in 1 cup milk. Place 1 cup cauliflower mixture in a blender; process 10 seconds or until smooth, and pour into a large bowl. Repeat procedure with remaining cauliflower mixture.
- Return cauliflower mixture to pan; stir in remaining 1 cup milk and salt. Cook over medium heat until thoroughly heated, stirring frequently. Remove from heat; add butter, stirring until melted. Garnish with celery leaves, if desired.
Nutrition & Diet Analysis (per serving)
735
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).