Curried Date Carrot Soup

2/3 cup pitted dates
1 onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 Tbsp ginger root, minced or substitute 1 tsp ground ginger
1-1/2 Tbsp olive oil
2 Tbsp flour
2 (14 oz) cans low sodium chicken broth
2-1/2 cups sliced carrots
1 tsp ground cumin
1/2 tsp curry powder
1 pinch cayenne pepper
1 pinch black pepper
1 Tbsp lemon juice

Chop dates and set aside. In a heavy saucepan, sauté onions, celery, garlic, and ginger in oil over medium heat for 3–4 minutes or until translucent. Remove from heat and stir in flour. Return to heat and cook for 1–2 minutes, then whisk in chicken broth. Stir in carrots, cumin, curry powder, cayenne, and black pepper. Bring to a boil, reduce heat, cover and simmer 10 minutes, stirring occasionally. Stir in dates and simmer another 5–10 minutes, or until carrots are soft. Remove from heat and puree in a blender or food processor until smooth. Pour back into pan. Stir in lemon juice and return to cook top until thoroughly heated. Spoon into bowls and garnish with a spoonful of yogurt.

Fruit: 1
Vegetables: 2
Meat: 0
Milk: 0
Fat: 1
Carbs: 0
Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.