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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
Submitted by Laura1
Slightly spicy vegatable soup
Cal: 131 Fat: 6g Carbs: 14g Protein: 6g Fiber: 3g
Original recipe serves 8
½ 2x 3x Reset
Ingredients (serves 8)
Directions
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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