This curry carrot soup is incredibly nutritious and light.

Serve as an appetizer before dinner or as a light lunch.

•      3 tablespoons canola oil

•      2 teaspoons curry powder

•      8 medium carrots, peeled and thinly sliced

•      4 medium stalks celery, thinly sliced

•      1 medium onion, coarsely chopped

•      1 tablespoon lemon juice

•      ½ teaspoon salt

•      Freshly ground pepper, to taste

·      In a large saucepan, boil the oil and curry powder over medium heat, stirring constantly, until aromatic, 1 to 2 minutes.

·      Toss in the carrots, celery, and onion to coat in the oil. Cook for 10 minutes, stirring often. Stir in the broth. Bring the water to a boil. Simmer for 10 minutes, or until the vegetables are very soft.

·      Remove from the heat and set aside for 10 minutes. Using a paper towel, wipe the oil that has risen to the surface of the soup. Remove the paper towel.

·      Transfer the soup to a blender and puree in batches of no more than 2 cups (take caution when pureeing hot liquids).

·      Return the pureed soup to the pan and heat through over medium heat. Season with salt and pepper, as well as lemon juice.