Chilled Curried Carrot Soup Recipe

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0 votes | 1022 views
Servings: 4

Ingredients

Cost per serving $0.77 view details
  • 2 tsp corn oil
  • 6 lrg carrots peeled, sliced thin
  • 2 lrg carrots peeled, julienned
  • 2 x thin slices peeled fresh ginger
  • 2 med sweet onions finely minced
  • 4 c. reduced sodium vegetable or possibly chicken broth
  • 2 c. water
  • 1/2 c. skim lowfat milk
  • 1/2 tsp curry pwdr
  • 1 x green onion cut long strips
  • 2 Tbsp. shredded coconut Freshly-grnd black pepper if you like

Directions

  1. Heat oil in a large saucepan. Add in sliced carrots and ginger. Cook over moderately-high heat till they are tender-crisp and lightly browned (about 5 - 10 min). Add in the onion and cook till soft, stirring frequently. Add in the broth, water, skim lowfat milk and curry pwdr. Bring to a slow boil. Simmer till carrots are tender.
  2. Remove from heat. Strain the liquid into another pan reserving the solids. Puree the cooked carrot mix till smooth. Return the puree to the liquid. Add in the julienned carrots and reheat, cooking till they are tender (about 3 min).
  3. Ladle into bowls. Top with green onion and shredded coconut. Add in a grind of fresh black pepper if you like.
  4. This recipe yields 4 servings

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Nutrition Facts

Amount Per Serving %DV
Serving Size 587g
Recipe makes 4 servings
Calories 343  
Calories from Fat 33 10%
Total Fat 3.86g 5%
Saturated Fat 0.85g 3%
Trans Fat 0.01g  
Cholesterol 1mg 0%
Sodium 160mg 7%
Potassium 1471mg 42%
Total Carbs 79.64g 21%
Dietary Fiber 5.2g 17%
Sugars 65.59g 44%
Protein 7.06g 11%
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