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 Prep Time (minutes) 15 Cook Time (minutes) 40 Ready In (minutes) 55

Ingredients Amount 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!