Curried Spinach Soup



Makes 9 cups; 4 to 5 servings

Recipe from


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


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.