Serving Size About 1 1/2 cups
|Amount Per Serving|
|Monounsaturated fat||3 g|
|Saturated fat||1 g|
|Total fat||5 g|
|Dietary fiber||3 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Cholesterol||Less than||300mg||300 mg|
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
This soup has a sweet — not spicy — taste. Curry is a combination of spices that may include cumin, ginger, onion and turmeric.
In a soup pot, heat the oil over medium heat. Add the chopped onion, celery and garlic. Saute until tender, about 4 minutes. Add the curry powder and cook, stirring about 1 minute.
Add the tomatoes, bay leaf, thyme, black pepper and rice. Stir constantly while bringing to a boil. Add broth. Return to boil and then simmer for about 30 minutes. When rice is tender, remove the bay leaf.
Pour the soup into a food processor or blender and puree until smooth. Pour the soup back into the pot and add the milk and apple cubes. Cook until heated through. Ladle into warmed individual bowls and serve immediately.
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