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Ingredients

salt ; to taste
1 teaspoon turmeric
2 tablespoons olive oil
black pepper ; to taste
2 cloves garlic
3 medium carrots ; chopped
4 stalks celery ; chopped
2 medium onions ; chopped
3 tablespoons curry powder
1 teaspoon cumin
6 cups chicken stock

Preparation:

Heat oil in a deep saucepan over medium-hight heat. Add garlic, cumin and tumeric and cook about 30 secs. Add onions, carrots, celery and stir occasionally until the vegetables begin to soften appx. 10 mins. Add chicken stock, bring to a boil and lowe the heat and simmer for 15 min. Sir in curry powder and cool mix slightly. Puree in a blender. Reheat in saucepan and season with salt and peppper.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 130.9
Total Sugars: 5.8g
Carb.: 14g
Fiber: 2.5g
Total Fats: 6.1g
Cholesterol: 5.4mg
Protein: 5.7g
Sodium: 301.9mg

Detailed Nutrition...

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^*Data provided by USDA