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"This recipe comes from an old Yorkshire cookbook I picked up in England, where leeks are very popular. The curry powder lends jut the right amount of zip," writes Valerie Engel of San Jose, California. "I like to serve the soup with French bread, followed by scones with lemon curd for dessert.
This recipe is:
Healthy
Diabetic Friendly
Nutritional Analysis: One serving (1 cup) equals 108 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 579 mg sodium, 21 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.
Originally published as Curry Carrot-Leek Soup in Light & Tasty October/November 2002, p8
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