1. 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|
|Calories from Fat: 52 (18%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 289
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