Potato Curry Soup

Again, this one takes some time, but is the best smelling thing I've cooked this year. Fabulousity! Rich, creamy, but still low fat & cal. Again, this is from East Side Cafe's cookbook, and I've lightened it up a bit - no points calculated.

• 1 TB olive oil
• 3 TB margarine
• 1 c diced onions
• 1 stalk celery, diced
• 2 TB minced garlic
• 1 TB fresh, grated ginger
• 4 c potatoes, diced
• 5 c chicken stock
• 1 leek, sliced
• 1 bag matchstick carrots
• 2.5 tsp curry powder
• 1/4 tsp chili powder
• 1/4 tsp turmeric
• 1/2 tsp cumin, ground
• 2 TB flour
• 2 c fat free half and half or skim milk
• 2 TB minced fresh parsley
• salt & pepper

In a large soup pot, saute onions, celery, garlic, leeks and carrots in oil for 15 min or until browned. Add ginger and continue cooking 3 min. Add potatoes, stock, curry, chili powder, turmeric and cumin. Cook for 20 min until potatoes are tender. Remove from heat. Transfer mixture to a blender in batches, and puree.

In a separate saucepan, make a roux by heating margarine, then whisking in flour. Cook slowly, stirring constantly. Add milk and work out any lumps. Add Potato puree back to pot, and whisk constantly until the soup starts to thicken. Remove from heat, add parsley and salt & pepper.

Yield: 6 servings