Try this Carrot Raita Soup recipe, or contribute your own.
Suggest a better descriptionMaking the Raita: In a small bowl, mix together the plain yogurt, cucumber, onion, lemon juice & cumin. Chill until serving time.
Making the Soup: In a saucepan, heat the olive oil over medium heat. Cook the onion, stirring, for 2 to 3 minutes or until softened.
Add the carrots. Cook, stirring, for 1 to 2 minutes. Add the vegetable or chicken broth & bring to a boil. Reduce the heat & let it simmer, uncovered, for 25 to 30 minutes or until the carrots are tender.
In a blender, puree the soup in batches until smooth. Strain, if desired.
Return the soup to the saucepan & heat until hot. Add some salt & pepper to taste.
Serve the soup in bowls with a spoonful of raita on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (284g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 40 | ||
Calories from Fat: 11 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 1.5mg | 0 % | |
Sodium 989.5mg | 34 % | |
Potassium 98.8mg | 3 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 6g | ||
Protein 1.5g | 2 % | |
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: 40
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