Cold Carrot Soup with Indian Spices

Cold Carrot Soup with Indian Spices Ingredients

2 ts Olive oil	1/4 ts Ground cardamom
1/2 c Chopped onion	4 c Chopped carrots; sliced
2 ts Curry powder	3 c Low sodium chicken broth
1/4 ts Ground coriander	1/4 c Plain low-fat yogurt

Instructions for Cold Carrot Soup with Indian Spices

1. In 3-quart nonstick saucepan, heat oil. Add onion and saute until soft, about 5 minutes. 2. Add curry powder, coriander and cardamom; cook and stir 1 minute. Add carrots and broth. Bring to a boil; reduce heat. Simmer, covered, 20 minutes, or until carrots are tender. Strain broth into a large bowl. 3. In food processor or blender, puree carrots with part of the broth until smooth. Stir puree into broth. Cover and refrigerate until well chilled. Top each serving with 1 tablespoon yogurt; garnish with carrot curl and mint sprig, if desired. NOTES : 1. The carrots should be pared, then chopped into 1" chunks. 2. Optional: garnish with carrot curls and mint sprigs. 3. Weight Watchers Program - 3/4 cup serving provides 1/2 fat, 2 1/4 vegetables, 25 optional calories. Formatted in MasterCook 4 by Ellen Pickett Recipe by: Weight Watchers Complete Cookbook & Program Basics, p. 96 Posted to EAT-LF Digest by "Ellen Pickett" on Jul 2, 1999, converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cardamom	Carrot	Chicken Broth	Coriander
Curry	Olive Oil	Onion	Yogurt

Cold soups Low fat Chicken Chicken Broth Carrot Olive oil Onion Lunch

for flavor and categorization

shangahisair

Delicious and original. It is easier to use a wand to blend the soup rather than straining it and then blending. I used more carrots and more stock. I had no ground corriander so instead I pounded 8 cardomom pods, two teaspoons of everyday curry powder and 5 small coriander roots.  YES, I would make this recipe again. Active Time: 25 min; Start-to-Finish: 40 min posted May 04, 2008 by shangahisair

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