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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
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
onion1 medium onions chopped
1
mediumcarrot,chopped
1
stalk, medium (7-1/2" - 8" long)celery, diced
3
tablespoonsButter, light, Land o lakes
1
tablespoonsoy flour
2
1/2
cupschicken broth - low sodium
1
tablespoontomato paste
2
tablespoonssplenda no-calorie sweetener
1
teaspoonalmond extract
2
tablespoonsjams and jellies and fillings
1
tablespooncurry powder
1
tablespooncinnamon sticks (1 whole stick)
5
teaspoons10 whole cloves
1
teaspoonsalt, to taste
1/2
teaspoonpepper, to taste
2
2/3
cupscream, half and half, fat free
1/2
cupcoconut, flaked
Steps
Sequence Step
1Saute vegetables together until soft.
2Add flour and brown.
3Add chicken broth, tomato paste, almond extract, currant jelly, cinnamon stick, cloves. Bring to a boil.
4Simmer for 1/2 hour. Then remove cinnamon sticks and cloves.
5Put all in a Cuisinart or blender. Blend till smooth.
6Mix equal parts Fat Free Half
7Brown flaked coconut in toaster oven, or broiler, till lightly browned. DO NOT OVERCOOK.
8Just before serving, put 2 Tbls toasted coconut on top of cold soup. Enjoy!






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