Chilled carrot and curry soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 1 | medium | Onion; chopped |
| 4 | mediums | Carrots; peeled, thinly sliced |
| ½ | teaspoon | Curry powder (up to 1) |
| 3 | cups | Reduced-sodium or sodium-free chicken broth |
| Salt; freshly ground pepper | ||
| Plain yogurt; chopped cilantro for garnish | ||
Directions
Preparation time: 15 minutes Cooking time: 25 minutes Yield: 2 servings 1. Heat oil in medium saucepan over medium-high heat. Add onions; cook until translucent. Add carrots and cook 5 minutes. Stir in curry powder.
Add chicken broth, salt and pepper to taste.
2. Reduce heat to medium-low; simmer, covered, until carrots are tender, about 20 minutes. Remove from heat and puree in food processor fitted with metal blade or in blender. Chill; serve with dollop of yogurt and chopped cilantro.
Nutrition information per serving: Calories ....... 145 Fat ............. 5 g Cholesterol .. 0 mg Sodium ...... 890 mg Carbohydrates .. 21 g Protein ....... 7 g
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roserairie@...
on Nov 10, 1997
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