I have taken the great ingredients I use in my nutri-smoothies and started thinking SOUPS! This recipe has great flavors of curry, cinnamon, nutmeg and fresh ginger!
- 2 tablespoons olive oil
- 3/4 cup chopped onion
- 1/2 cup chopped green onions
- 4 cups finely chopped carrot (about 1 1/4 pounds)
- 3 cups cubed peeled baking potato (about 1 pound)
- 1 tablespoon grated peeled fresh ginger
- 3/4 teaspoon salt
- 1/4 teaspoon curry powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground cloves
- 3 (15.75-ounce) cans fat-free, less-sodium chicken broth
- 2 bay leaves
- Chopped green onions (optional)
Preparation
Heat oil in a large Dutch oven over medium heat. Add onions; sauté 3 minutes. Add carrot and potato; cook for 1 minute. Add ginger and remaining ingredients; bring to a boil. Cover. Reduce heat; simmer 1 hour. Discard bay leaves. Place 6 cups in a food processor; process until smooth. Return to pan, and stir well. Garnish with green onions, if desired.
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