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Curry Carrot-Leek Soup

By: Valerie Engel

"'This recipe comes from an old Yorkshire cookbook I picked up in England, where leeks are very popular. The curry powder lends jut the right amount of zip,' writes Valerie Engel of San Jose, California. 'I like to serve the soup with French bread, followed by scones with lemon curd for dessert."

Rate/Review | Read Reviews (27)

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 pound thinly sliced leeks, white parts only
1 pound carrots, coarsely chopped
2 teaspoons butter or stick margarine
1 medium potato, peeled and diced
1/2 teaspoon curry powder
4 cups reduced-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

In a large saucepan, saute leeks and carrots in butter until leeks are tender. Add potato and curry powder; cook and stir for 2 minutes. Add broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are very tender. Cool slightly. Process in batches in a food processor or blender until pureed. Return to the pan; heat through.

Footnotes

Nutritional Analysis: One serving (1 cup) equals 108 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 579 mg sodium, 21 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.