Try this Chilled Carrot Soup recipe, or contribute your own.
Suggest a better descriptionHeat oil in heavy large pot over medium-high heat. Add carrots and leeks; sauté until leeks begin to soften but not brown, about 5 minutes. Add garlic; sauté one minute. Add cumin and crushed red pepper. Sauté 30 seconds or longer. Add chicken broth. Bring to a boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.
Working in batches, purée soup in blender until smooth. Transfer soup to large bowl. Cool. Whisk in 6 tablespoons Greek yogurt. Cover soup and refrigerate until cool, at least 4 hours or overnight. Stir lime juic into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon Greek yogurt atop each serving. Sprinkle with cilantro and lime peel.
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Serving Size: 1 Serving (363g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 152 | ||
Calories from Fat: 33 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 1.7mg | 1 % | |
Sodium 1195.1mg | 41 % | |
Potassium 866.3mg | 23 % | |
Total Carbohydrate 21.5g | 6 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 16.5g | ||
Protein 9.8g | 14 % | |
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: 152
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