Curried Celery Soup

Serves 4 to 6

Ingredients:

1 onion, chopped

1 leek, white part only, sliced

5 cups celery, sliced

2 tsp olive oil

1 Tbsp curry powder

1 1/2 cups potatoes, washed, unpeeled, diced

3 3/4 vegetable broth

bay leaves

dried rosemary

dried thyme

fresh chopped herbs (e.g., basil and cilanto)

celery seed

Instructions:

1. Heat the oil in a large pot. Add celery, leek, and onion and cover. Allow to cook for about 10 minutes, stirring occasionally.

2. Add curry powder and continue to cook uncovered for 2 minutes, stirring occasionally.

3. Add potatoes, vegetable stock, a couple of bay leaves, thyme and rosemary.

4. Cover and bring to a boil. Simmer for 20 minutes, until all vegetables are tender.

5. Remove bay leaves.

6. Transfer soup to a blender or food processor and process in batches until smooth.

7. Add the mixed herbs (I used fresh basil and cilantro) and salt and pepper to taste.

8. Garnish with celery seed to serve.

This is another wonderful cold day meal. Blended soups are a favorite of mine; they somehow feel heartier and more filling. This soup is great with a yummy grilled cheese sandwich!