This week's Diabetic Dish of the Week is Curried Cream of Vegetable Soup. Carrot's, Cauliflower, Potatoes, Onions, ans Spices all make up this dish. You can find this recipe at the CooksRecipes website along with a great selection of healthy and delicious recipes. http://www.cooksrecipes.com/index.html
Curried Cream of Vegetable Soup
The curry powder imparts a classic taste of India to this soup. Pair with warm, crusty rolls and a crisp green salad.
4 cups water
2 large carrots, peeled and chopped
1 medium potato, peeled and chopped
1 small onion, chopped
5 MAGGI Chicken Flavor Bouillon Cubes
1 1/2 teaspoons curry powder
1/4 teaspoon ground white pepper
1/4 teaspoon Worcestershire sauce
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons finely chopped chives (optional)
1 - Boil water, carrots, cauliflower, potato, onion, chicken base, curry powder, pepper and Worcestershire sauce in stockpot; reduce heat to medium. Cook, stirring occasionally, for 17 to 20 minutes or until vegetables are tender.
2 - Transfer mixture to blender or food processor (in batches, if necessary); cover. Blend until almost smooth. Return to stockpot; stir in cream. Cook over low heat, stirring occasionally, for 10 to 12 minutes or until heated through. Sprinkle with chives before serving.
Makes 4 servings.
For Freeze Ahead: Prepare as above; do not sprinkle with chives. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator. Heat in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through. Sprinkle with chives before serving.
Nutritional Information Per Serving (1/4 of recipe): Calories: 180 Calories from Fat: 50 Total Fat: 6 g Saturated Fat: 4.5 g Cholesterol: 30 mg Sodium: 1500 mg Carbohydrates: 23 g Dietary Fiber: 4 g Sugars: 14 g Protein: 9 g.