Spiced Carrot Soup
|Olive oil||2 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs), coarsely chopped|
|Curry powder||3⁄4 Teaspoon|
|Salt||1⁄2 Teaspoon, divided|
|Ground cumin||1⁄2 Teaspoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Fat free, less sodium chicken broth||4 Cup (64 tbs)|
|Carrots||1 1⁄2 Pound, peeled and coarsely chopped into 1/2-inch pieces (About 15 Pieces)|
|Water||1 Cup (16 tbs), divided|
|Light coconut milk||1⁄3 Cup (5.33 tbs)|
1. Heat oil in a Dutch oven. Add onion, and saute 3 to 4 minutes or until tender. Add curry powder, 1/4 teaspoon salt, cumin, and cinnamon; cook 2 minutes. Slowly stir in chicken broth; bring to a boil. Add carrots; bring to a boil. Reduce heat, and simmer, covered, 8 to 10 minutes or until carrots are tender. Add 1/2 cup water and 1/4 teaspoon salt.
2. Place soup in batches in a blender or food processor; process until smooth.
3. Return mixture to Dutch oven. Stir in 1/2 cup water and coconut milk. Cook over medium heat 2 to 3 minutes.