Chilled curried pinto bean and gingered carrot soup

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Canola oil
1 medium Onion; finely chopped
1 pounds Carrots; quartered lengthwise, cut into 1/4\" pieces
2 tablespoons Fresh ginger; minced
1 teaspoon Curry powder or garam masala; or more to taste
15 ounces Canned pinto beans; rinsed and drained
3 cups Chicken broth
1 cup Plain low-fat yogurt
2 tablespoons Chopped cilantro; leaves
2 Scallion; finely sliced
White and green parts

Directions

1. Heat the oil in a large saucepan over moderate heat. Add the onion, carrots, and 2 heaped tablespoons minced fresh ginger and cook, covered, stirring occasionally, until the onion has softened, about 3 minutes. Add the curry powder or garam masala and cook the mixture, stirring, for 1 minute more.

2. Stir in the pinto beans and the broth, turn the heat to high, and bring the liquid to a boil. Turn the heat down to simmer and cook the mixture for 15 minutes or until the carrots are very tender.

3. In a blender or food processor, puree the soup in batches, then let it cool completely. Cover the soup and chill it until it is cold, at least 2 hours.

4. Just before serving, whisk in the yogurt, divide the soup among 4 soup bowls, and sprinkle with the chopped cilantro leaves and sliced scallions.

Recipe by: Sally and Martin Stone, The Instant Bean, p. 102 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@...> on Sep 19, 1998, converted by MM_Buster v2.0l.

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