Curried Velvet Vegetable Soup

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Nutrition per serving    (USDA % daily values)
CAL
271
FAT
46%
CHOL
1%
SOD
45%

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Ingredients for 8 servings

1 teaspoon unsalted butter

1 small onion , finely chopped

1 large celery rib , sliced

1 1/2 tablespoons olive oil

1/2 teaspoon salt

1 medium sweet potato , peeled and cubed

1 large red bell pepper , finely chopped

1 teaspoon ground cumin

2 carrots , peeled and sliced

1 teaspoon powdered ginger

2 garlic cloves , minced

1/4 teaspoon hot sauce

2 tablespoons orange juice, freshly squeezed

1 1/4 teaspoons curry powder

1 (14 ounce) can light coconut milk

1/4 teaspoon white pepper

1 tablespoon dried parsley

4 cups reduced-sodium vegetable stock

1 cup yellow lentils , rinsed and drained

1 (12 ounce) jar roasted red peppers, finely chopped (packed in water, not oil)

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