2 teaspoon sunflower oil
1 Tbls mild curry powder
1-1/4 lbs carrots, chopped
1 large onion, chopped
1 tart baking apple, chopped
3-2/3 cups chicken broth
salt and black pepper
plain low fat yogurt and carrot curls, to garnish
Heat the oil and gently fry the curry powder for 2 -3 minutes. Add the carrots, onions, and apple, stir well, then cover the pan.
Cook over very low heat for about 15 minutes, shaking the pan occasionally until softened. Spoon the vegetable mixture into a food processor or blender, then add half the broth and process until smooth.
Return to the pan and pour in the remaining broth. Bring the soup to a boil and adjust the seasoning before serving in bowls, garnish with a swirl of yogurt and a few curls of carrot.
Makes 4 servings.
Calories…..267…..Fat…..3.5 g…..Fiber…..4.9 g.