Curried Carrot Bisque

By Tonya_Speed

NUTRITION per serving: 148 Calories; 5g Fat; 9g Protein; 18g Carbohydrate; 7g Dietary Fiber; 1mg Cholesterol; 398mg Sodium. Exchanges: 0 Grain (Starch); 1 Lean Meat; 3 Vegetable; 1 Fat; 0 Other Carbohydrates. Points: 3

Ingredients

• 2 tablespoons olive oil
• 1 cup onion, chopped
• 1 tablespoon curry powder
• 2 pounds carrots, chopped
• 4 cups low sodium vegetable broth
• 2 cups water, or as needed
• 1/4 cup light sour cream

Details

Servings 6

Preparation

Step 1

Heat the oil in a large saucepan over medium heat; add onion and sauté until tender and translucent. Add curry powder and chopped carrots and stir until carrots are coated. Add broth and simmer until carrots are soft, about 20 minutes. Transfer carrots and broth to a blender (or use a hand-held mixer); puree until smooth then pour mixture back into the saucepan and thin with water to your preferred consistency. Ladle into bowls and serve with a dollop of sour cream.

GLUTEN FREE: Make sure chicken broth is gluten free.