Simple and delicious, with great curry flavor.
Recipe information
Yield
Makes 4 servings
Ingredients
1 tablespoon olive oil
2 large leeks (white and pale green parts only), chopped
1 tablespoon plus 2 1/2 cups water
2 teaspoons curry powder
2 small white potatoes, peeled, cut into 1/2-inch pieces (about 10 ounces)
1 teaspoon salt
4 cups (packed) fresh baby spinach leaves (about 4 ounces)
2 cups low-fat (1%) milk
1/2 cup plain nonfat yogurt
1/4 cup chopped fresh cilantro
Preparation
Step 1
Heat oil in heavy large saucepan over medium heat. Add leeks and 1 tablespoon water; sauté until leeks are tender, about 5 minutes. Add curry powder and stir 30 seconds. Add remaining 2 1/2 cups water, potatoes and salt and bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 10 minutes. Stir in spinach; simmer until just wilted, about 1 minute. Cool slightly.
Step 2
Working in batches, puree soup in blender until almost smooth. Return soup to same saucepan. Add milk and bring to simmer. Season soup to taste with salt and pepper.
Step 3
Ladle soup into 4 bowls. Whisk yogurt until smooth. Swirl 2 tablespoons yogurt into each bowl. Sprinkle with cilantro and serve.
Nutrition Per Serving
Per serving: calories
186; total fat
5 g; saturated fat
1 g; cholesterol
5 mg
#### Nutritional analysis provided by Bon Appétit
