Cold Carrot Soup with Indian Spices

Cold Carrot Soup with Indian Spices

2 reviews, 5 star(s). 100% would make again

Ready in 1h

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

Original recipe makes 4



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,

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I have used this recipe several times. It turns out perfect every time. Sometimes I used low fat sour cream instead of yogurt, but I like it either way.
kerrinazarenusnelson 4y ago

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.
shangahisair 7y ago

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