Curried Spinach Soup

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 122
  • Calories from fat: 21%
  • Protein: 19g
  • Fat: 2.9g
  • Saturated fat: 1.2g
  • Carbohydrate: 6.6g
  • Fiber: 2.5g
  • Sodium: 342mg
  • Cholesterol: 115mg

Ingredients

  • 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

Preparation

  1. 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.
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