Curried Leek Soup

I've always been fascinated with the Leek.  Looking like an over-sized scallion (or a spring onion), yet milder that its cousins, it is almost always found in soups with French sounding names like "vichyssoise". Vichyssoise and its derivatives combine leeks with potato.
My goal has been to eliminate high glycemic starchy foods from my diet. So. I sought out to make a leek soup that did not have the starch.
I began with this recipe found on AllRecipes.com which I modified to reduce fat and sodium.  As with all my recipes, you may want to add a little salt to each individual serving to bring out the subtle flavors if you are not needing to restrict your sodium intake.

Prep Time: 25 minutes

Cooking Time: 30 minutes

Serves: 8

Yield: 56 oz.. 

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Ingredients

6		Leeks
2	cloves	Garlic
1	tbsp	Canola Oil
2	cups	Fat-Free Low Sodium Vegetable or Chicken Broth
3	large	Carrots
2	large stalk	celery
1/2	tsp	Curry
1/4	tsp	Black Pepper
1 1/2	cups	Water

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Directions

1. Separately, slice the leeks and dice the carrots and celery.
2. In a 3 qt. sauce pan, saute the leeks in the canola oil until tender. 
3. During the last 2-3 minutes add the minced garlic and continue to saute. 

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4. Add in the broth, carrots, celery, curry and pepper.
5. Bring to a boil, reduce the heat, cover and simmer 20-25 minutes until the vegetables are tender.
6. Blend 1 cup  (or more) in a blender or directly in the pot if using an immersion blender.

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Categories

Course: Soup

Cuisine Type: Vegetarian

Main Ingredient: Vegetables

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Nutrition Facts
Serving Size: 7 oz.
Amount per Serving
Calories		72
Calories from Fat		15.8
% Daily Value *
Total Fat	1.75g	2%
Saturated Fat	0.13g	0%
Cholesterol	0.1mg	0%
Sodium	76.38mg	3%
Total Carbohydrate	13.5g	4%
Dietary Fiber	2.75g	11%
Sugars	4.38g
Protein	1.17g	2%
Est. Percent of Calories:
Fat		22%
Carbs		76%
Protein		6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.