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Recipes - Junebugs Senegalese Soup

Recipe Name

Junebug's Senegalese Soup

Submitted by

June Ferris

Recipe Description

A cold creamy curry soup that's served with toasted coconut on top. Fabulous!

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	15	Cook Time (minutes)	40	Ready In (minutes)	55

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Ingredients
Amt.	Measure	Ingredient



1	onion	1 medium onions chopped
1	medium	carrot,chopped
1	stalk, medium (7-1/2" - 8" long)	celery, diced
3	tablespoons	Butter, light, Land o lakes
1	tablespoon	soy flour
2 1/2	cups	chicken broth - low sodium
1	tablespoon	tomato paste
2	tablespoons	splenda no-calorie sweetener
1	teaspoon	almond extract
2	tablespoons	jams and jellies and fillings
1	tablespoon	curry powder
1	tablespoon	cinnamon sticks (1 whole stick)
5	teaspoons	10 whole cloves
1	teaspoon	salt, to taste
1/2	teaspoon	pepper, to taste
2 2/3	cups	cream, half and half, fat free
1/2	cup	coconut, flaked

Steps

Sequence	Step

1	Saute vegetables together until soft.
2	Add flour and brown.
3	Add chicken broth, tomato paste, almond extract, currant jelly, cinnamon stick, cloves. Bring to a boil.
4	Simmer for 1/2 hour. Then remove cinnamon sticks and cloves.
5	Put all in a Cuisinart or blender. Blend till smooth.
6	Mix equal parts Fat Free Half
7	Brown flaked coconut in toaster oven, or broiler, till lightly browned. DO NOT OVERCOOK.
8	Just before serving, put 2 Tbls toasted coconut on top of cold soup. Enjoy!

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