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Curried Celery Soup
Source: dLife

Celery soup with curry and other spices.

Prep Time: 10 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4  -  6 servings
Amount Per Serving
Calories 156.8
Total Carbs 31.0 g
Dietary Fiber 8.1 g
Sugars 9.7 g
Total Fat 3.3 g
Saturated Fat 0.4 g
Unsaturated Fat 0.5 g
Potassium 905.5 mg
Protein 5.2 g
Sodium 659.8 mg
Dietary Exchanges
1/2 Fat , 3 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 tsp  olive oil
1 each  medium onions
1 each  fresh leeks
1 1/2 lb  fresh chopped celery
1 tbsp  curry powder
8 oz  potatoes, fresh, medium
3 3/4 cup  vegetable broth
2 tbsp  Seasoning, garlic herb
  1. Heat the oil in a large pan. Add the onion, leek and celery, cover and cook gently for approximately 10 minutes. (stirring occasionally)
  2. Add the curry powder and cook gently for 2 minutes. (stirring occasionally)
  3. Add the potatoes, stock and bouquet garni, cover and bring to boil. Simmer for 20 minutes, so vegetables are tender but not too soft.
  4. Remove and discard the bouquet garni and set the soup aside to cool slightly before it is processed.
  5. Transfer the soup to blender or food processor and process in batches until smooth.
  6. Add the mixed herbs, season with salt and process briefly again. Return to pan and reheat gently until piping hot.
  7. Ladle into bowls, garnish with a few celery leaves and sprinkle with celery seeds. Serve

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