INGREDIENTS:
1 tbsp olive oil
1 medium onion, diced
1 stalk celery, diced
2 tsp fresh grated ginger
2 tsp curry powder
1/2 tsp ground cinnamon
1/4 tsp crushed red pepper
1 lb carrots, peeled and thinly sliced
1 medium potato, peeled and diced
3 cups low-sodium vegetable broth
1 cup unsweetened light coconut milk
1/4 tsp salt or to taste
6 tbsp Basil Walnut Pesto, optional
6 tbsp nonfat plain Greek-style yogurt, optional
INSTRUCTIONS:
ONE: In a large saucepan, heat oil over medium heat. Add onion and celery and cook, stirring occasionally, for about 7 minutes or until onion is translucent. Add ginger, curry powder, cinnamon and red pepper and cook, stirring, for 1 more minute. Add carrots, potato and broth. Bring to a boil, then cover, reduce heat to low and simmer for 20 minutes or until vegetables are tender.
TWO: Using a hand-held or countertop blender, purée soup in 2 batches. (Caution: Do not overfill blender with hot soup. Also, allow steam to vent occasionally between pulses.) If using a countertop blender, pour soup back into pot. Stir in coconut milk and salt. Serve immediately. Garnish each bowl with 1 tbsp pesto and 1 tbsp yogurt, if desired.
