Try this Chilled Curried Pinto Bean and Gingered Carrot Soup recipe, or contribute your own.
Suggest a better description1. 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"
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Serving Size: 1 Serving (491g) | ||
Recipe Makes: 4 | ||
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Calories: 289 | ||
Calories from Fat: 52 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 3.7mg | 1 % | |
Sodium 820.5mg | 28 % | |
Potassium 1088.4mg | 29 % | |
Total Carbohydrate 46.6g | 14 % | |
Dietary Fiber 13.4g | 53 % | |
Sugars, other 33.2g | ||
Protein 15.2g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 289
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