Indian Carrot Soup
nonstick cooking spray
1 small onion, chopped
1 tablespoon minced fresh ginger
1 teaspoon olive oil
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
2 14 ounce cans reduced-sodium chicken broth, divided
1 pound peeled baby carrots
1 tablespoon sugar
1/4 teaspoon ground cinnamon
pinch ground red pepper
2 teaspoons fresh lime juice
3 tablespoons chopped cilantro
1/4 cup plain nonfat yogurt
Spray large saucepan with cooking spray; heat over medium heat. Add onion and ginger; reduce heat to low. Cover; cook three to four minutes or until onion is transparent and crisp-tender, stirring occasionally. Add olive oil; cook and stir, uncovered, three to four minutes or until onion just turns golden. Add curry powder and cumin; cook and stir 30 seconds or until fragrant. Add one can chicken broth and carrots; bring to a boil over high heat. Reduce heat to low; simmer, covered 15 minutes or until carrots are tender.
Ladle carrot mixture into food processor; process until smooth. Return to saucepan; stir in remaining one can chicken broth, sugar, cinnamon and red pepper; bring to a boil over medium heat. Remove from heat; stir in lime juice. Ladle into bowls; sprinkle with cilantro. Top each serving with 1-tablespoon yogurt if desired.
Makes 4 servings.
Calories 99, Fat 2 g, Carbs 17 g, Sodium 77 mg, Fiber 1 g.
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