Curried Spinach Soup

Makes 9 cups; 4 to 5 servings


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1 can (49 oz.) low-sodium chicken broth
2 packages (10 oz. each) frozen spinach
curry powder
2 cups shelled cooked tiny shrimp
sour cream


To about 2 cups of the chicken broth add frozen spinach and bring to a boil over high heat, breaking spinach apart as it thaws. Whirl mixture in a blender until smooth, a portion at a time, then return to pan and add remaining broth. Season soup to taste with curry powder (start with 1 teaspooon) and bring to simmering on high heat, stirring occasionally. Add shelled cooked tiny shrimp. Serve soup in bowls and add sour cream to taste.

Created date

January 2006

Nutritional Information

Calories 122
Caloriesfromfat 21 %
Protein 19 g
Fat 2.9 g
Satfat 1.2 g
Carbohydrate 6.6 g
Fiber 2.5 g
Sodium 342 mg
Cholesterol 115 mg