Chilled Curried Pinto Bean And Gingered Carrot Soup Recipe

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Servings: 4

Ingredients

Cost per serving $1.40 view details

Directions

  1. 1. Heat the oil in a large saucepan over moderate heat. Add in the onion, carrots, and 2 heaped Tbsp. chopped fresh ginger and cook, covered, stirring occasionally, till the onion has softened, about 3 min. Add in the curry pwdr or possibly garam masala and cook the mix, stirring, for 1 minute more.
  2. 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 mix for 15 min or possibly till the carrots are very tender.
  3. 3. In a blender or possibly food processor, puree the soup in batches, then let it cold completely. Cover the soup and refrigerateit till it is cool, at least 2 hrs.
  4. 4. Just before serving, whisk in the yogurt, divide the soup among 4 soup bowls, and sprinkle with the minced cilantro leaves and sliced scallions.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 485g
Recipe makes 4 servings
Calories 230  
Calories from Fat 60 26%
Total Fat 6.9g 9%
Saturated Fat 1.85g 7%
Trans Fat 0.01g  
Cholesterol 8mg 3%
Sodium 694mg 29%
Potassium 896mg 26%
Total Carbs 33.09g 9%
Dietary Fiber 9.3g 31%
Sugars 9.14g 6%
Protein 10.53g 17%
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