Sweet Curry Carrot Soup

1 Tablespoon olive oil
1/2 onion diced
1/2 to 1 teaspoon curry powder
1/2 to 1 teaspoon ground corriander
1 Tablespoon honey
2 1/4 cup chopped carrots
3 1/2 cups chicken broth
4 teaspoons flour
1/4 cup 1% or fat free milk
2 egg whites

In large saucepan or pot heat oil on med-high heat and add onions. Cook for approximately 5 minutes or until onion starts to clear. Add curry and corriander, then lower heat to low cooking for another minute or so. Add honey, chicken broth, and carrots. Cover and simmer on medium heat for approximately 20 minutes or until carrots are soft. Take off heat and cool for about 10 minutes. While cooling, mix together milk, flour, and egg whites. Place carrot and broth mixture in blender and puree. Once puree'd add flour mix and blend. Pour back into saucepan and simmer on low for another 10 minutes.

Salt and pepper to taste.

Can garnish with fat free sour cream, chives, green onion, diced tomatoes.

Number of Servings: 4

Recipe submitted by SparkPeople user JBUGSLY.