Curried Onion-Potato Soup
Source of Recipe
"1000 Delicious Soups and Stews", Edited by Sue Spitler
1 garlic clove -- minced
3 cups onions -- coarsely chopped
1 1/4 teaspoons ground cumin
1 1/4 teaspoons ground turmeric
1 teaspoon mild curry powder
1/4 teaspoon black pepper
dash cayenne pepper
2 teaspoons margarine or butter
1 quart chicken stock
or
1 quart fat-free chicken broth
2 cups potatoes, peeled and diced
3/4 cup whole milk
salt -- to taste
1 teaspoon parsley -- finely chopped
-- (up to 2 teaspoons) for garnish
or
1 teaspoon chives -- finely chopped
-- (up to 2 teaspoons) for garnish
Saute garlic, onions, cumin, turmeric, curry powder, black and cayenne pepper in margarine in large saucepan until onions are soft, about 10 minutes. Add chicken stock and potatoes; heat to boiling. Reduce heat and simmer, covered, 15 minutes or until potatoes are very tender.
Process mixture in blender or food processor until smooth. Return to saucepan and stir in milk.
Cook, covered, over low heat 5 minutes. Season to taste with salt. Serve hot, or refrigerate and serve cold. Sprinkle each serving with parsley or chives.
Judi's note: This is great served hot, but it is equally delicious served cold in soup mugs or just plain soup bowls.
Makes 5 servings
Per serving: calories 150
Protein 6.9 g, carbohydrates 25.7 g, fat 2.7 g, cholesterol 4.1 mg, sodium 289 mg
Exchanges: bread 1.5
Categories: Soups
Typed for you by Judi Mae Phelps.
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