5 large carrots
6 small stalks of celery
1 medium-large onion
1 cloves of garlic
Chop it all up.
Boil in about 8 cups of beef broth (I think I used just slightly less).
When veggies are very soft, stop boiling, blend it all until reasonably smooth.
Pour back into pot and mix in 2 teaspoons each of cumin and curry, 1 teaspoon of turmeric, and 1 teaspoon of thyme.
Great when you're craving a low-cal version of Indian cuisine.
Serves 6. Each serving:
Calories: 86
Potassium: 415
Fat: 0
Carbs: 14
Fibre:2
Protein: 4
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