CURRIED DATE CARROT SOUP
This is an official 5 A Day recipe.
Makes 4 servings.
Ingredients
• 2/3 cup pitted dates
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 Tbsp. ginger root, minced or substitute 1 tsp. ground ginger
• 2 Tbsp. olive oil
• 2 Tbsp. flour
• 2 (14 oz.) cans low sodium chicken broth
• 2-1/2 cups carrots
• 1 tsp. ground cumin
• 1/2 tsp. curry powder
• 1 pinch cayenne pepper
• 1 pinch black pepper
• 1 Tbsp. lemon juice
Directions
Chop dates and set aside.
In a heavy saucepan, sauté onions, celery, garlic, and ginger in oil over medium heat for 3–4 minutes or until translucent.
Remove from heat and stir in flour.
Return to heat and cook for 1–2 minutes, then whisk in chicken broth. Stir in carrots, cumin, curry powder, cayenne, and black pepper.
Bring to a boil, reduce heat, cover and simmer 10 minutes, stirring occasionally.
Stir in dates and simmer another 5–10 minutes, or until carrots are soft.
Remove from heat and puree in a blender or food processor until smooth.
Pour back into pan.
Stir in lemon juice and return to cook top until thoroughly heated.
Spoon into bowls and garnish with a spoonful of yogurt
Nutritional Analysis Per Serving: Calories, 229; Fat, 8g; Cholesterol, 0 mg; Fiber, 6 g; Sodium 94 mg; percent calories from fat, 32%.
Recipe provided by the California Date Commission.
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