Chilly fall air = soup season has arrived!!!

For those of you non-veggie fans, soups can be a great way to cram lots of goodness into one bowl! Carrots, corn, potato, squash, tomatoes…the list goes on! For those of us who love our veggies, soups can be a great way to experiment with new flavours & textures! Whether you love your veggies or not, soup is also a great way to save time for those busy lunches! Throw a pot of soup together on Sunday and you have quick, easy & nutritious lunches ready for the week!

Creamy Carrot Curry Soup:

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 1 celery rib, chopped
• 2 garlic cloves, chopped
• 2 pounds of carrots, scrubbed but unpeeled, cut into ½ inch thick rounds
• 11/2 tbsp curry powder
• 11/2 tsp ground ginger
• 5 cups reduced sodium chicken broth
• 1 cup plain non fat yogurt or light coconut milk
• Salt and freshly ground pepper as desired

 Directions:

1. Heat the oil in a large saucepan over medium heat. 
2. Add the onion, celery, garlic.  Cook, stirring occasionally until the onion is golden, about 5 minutes. 
3. Add the carrots and stir well.
4. Stir in the curry powder and ginger.  Stir constantly for 30 seconds.
5. Add the broth and bring to a boil over high heat.  Reduce the heat to medium low and partially cover the pot.  Simmer until the carrots are very tender, about 30 minutes.
6. In batches, transfer the soup to a blender, process until smooth and pour the pureed soup into a large bowl.  (If you have a hand blender you can puree the soup right in the pot.)
7. Stir in the yogurt or light coconut milk.  If a thinner soup is desired add additional broth.  Season with salt and pepper.  Serve hot.

Makes 8 servings

Nutrition Information Per Serving:

132 calories, 7g protein, 3.8g fat (1g saturated), 18g carbohydrate, 425mg sodium, 3.7g fibre