Curried Vegetable Bisque

Curried Vegetable Bisque

5	cups	apple (tart, peeled and chopped)
2	cups	onion, chopped
2	cups	sweet red peppers, coarsely chopped
1 1/2	cups	carrots, chopped
3/4	cup	celery (diced)
3 1/2	cup	chicken broth
3	cups	potatoes diced
1/2	cup	raisins
3	Tbs	curry powder

3/4	tsp	ground cardamom
1/2	tsp	allspice
1/2	tsp	dried thyme
3 1/2	cups	vegetable broth
3	cups	milk
1 1/4	cups	dry milk powder
1/3	cup	tomato sauce
2	cups	cooked chicken
		salt to taste

1	In large soup pot, sauté' apples, onion, pepper, carrots, and celery until vegetables are soft (7-10 minutes).
2	Stir in chicken through thyme and bring to boil. Reduce heat, cover, and simmer until the potatoes are soft, 12-15 minutes, stirring as needed. Puree' using an immersion blender. If you want a chunkier soup, don't puree' about 2 cups of it. Add some broth if it seems too thick. Return everything to pot.
3	Add vegetable broth, milk, milk powder, and tomato sauce. At this point you can refrigerate everything up to 24 hours in advance and reheat until just about to boil.
4	Stir in chicken. Just before serving, garnish with cilantro.

Servings: 20

Yield: 20 cups

Nutrition Facts

Serving size: 1/20 of a recipe (10.8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories	165.61
Calories From Fat (14%)	23.43
% Daily Value
Total Fat 2.6g	4%
Saturated Fat 1.07g	5%
Cholesterol 4.96mg	2%
Sodium 554.53mg	23%
Potassium 657.21mg	19%
Total Carbohydrates 30.6g	10%
Fiber 3.85g	15%
Sugar 9.6g
Protein 6.24g	12%

Recipe Type: Soups