Meals Matter

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Contributed By: dhanyaka
Dr. Weil's My Optimum Health Plan

This colorful soup is both simple and delicious. Use apples that cook up soft; McIntosh are great. Substitute vegetable stock for chicken stock if you prefer.

Ingredients

1 tablespoon Olive oil

1 Large onion, chopped (2 cups)

1 stalk Celery, finely chopped

1 tablespoon Curry powder

5 Large carrots, peeled and thinly sliced (3 cups)

2 Large McIntosh or other apples, peeled and coarsely chopped (3 cups)

1 Bay leaf

4 1/2 cups Reduced-sodium chicken broth

1/4 teaspoon Salt, or to taste

Freshly ground pepper to taste

2 tablespoons Low-fat plain yogurt for garnish (optional)

1 tablespoon Chopped fresh parsley, dill or basil for garnish (optional)

Preparation

1. Heat oil in a large saucepan or medium soup pot over medium heat. Stir in onion and celery; cook until the onion is softened and translucent, 8 to 12 minutes; do not brown.

2. Stir in curry powder, then add carrots, apples and bay leaf. Stir well over medium heat for 2 minutes, then add broth and salt. Bring the mixture to a low boil, then reduce the heat to low. Cover tightly and simmer until the carrots and apples are tender, 20 to 25 minutes.

3. Remove bay leaf. Using a large slotted spoon, transfer the soup solids to a food processor, adding about 1/2 cup of the broth; process to a smooth puree. Pour the puree back into the soup. Reheat and season with pepper. Serve piping hot, garnishing each serving, if you like, with a dab of yogurt and a sprinkle of fresh herbs.

Cook's Notes

Nutritional Information: Per serving: 90 calories 3 g total fat (1 g sat) 2 mg cholesterol 15 g carbohydrate 3 g protein 3 g fiber 154 mg sodium

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