Soup With Curry

Ingredients

• 0.5 cup carrots chopped
• 16 ounce cauliflower florets frozen thawed
• 0.5 cup celery chopped
• 0.5 teaspoon curry powder 
• 14.5 ounce less-sodium chicken broth fat-free canned
• 2 cups milk fat-free divided
• 2 tablespoons butter light
• 1 cup onion chopped
• 0.3 teaspoon pepper 
• 0.8 teaspoon salt 

Equipment

• bowl
• frying pan
• blender
• dutch oven

Directions

1. Heat a Dutch oven coated with cooking spray over medium-high heat.
2. Add onion, celery, and carrot; cook 4 minutes, stirring frequently.
3. Add cauliflower, broth, curry powder, and pepper; bring to a boil over high heat. Cover, reduce heat, and simmer 20 minutes or until carrot is tender.
4. Remove from heat; stir in 1 cup milk.
5. Place 1 cup cauliflower mixture in a blender; process 10 seconds or until smooth, and pour into a large bowl. Repeat procedure with remaining cauliflower mixture.
6. Return cauliflower mixture to pan; stir in remaining 1 cup milk and salt. Cook over medium heat until thoroughly heated, stirring frequently.
7. Remove from heat; add butter, stirring until melted.
8. Garnish with celery leaves, if desired.