in a large pot saute celery,onions, carrots,garlic,apple and curry paste until onions are soft.
Add chicken broth and simmer about 30 min or until vegetables are soft.
With an immersion blender puree soup to the consistancy you prefer.
Add salt and pepper to taste
Could be served with a spoon of sour cream
|Serving Size: 1 Serving (149g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 2 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 215.4mg||7 %|
|Potassium 400.9mg||11 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 11.9g|
|Protein 1.3g||2 %|
Powered by: USDA Nutrition Database
Calories per serving: 59
There are no reviews yet. Be the first!