1. In a heavy stockpot over medium-high heat, saute onion in oil and sherry until soft (8 to 10 minutes). Add garlic, curry powder, carrot, and peas, and continue to cook, stirring frequently, for 5 minutes. 2. Add flour and cook for 2 minutes, stirring constantly. Do not let flour brown. Add stock and bring to a boil. 3. Lower heat and simmer soup, uncovered, for 10 to 12 minutes. Puree half the soup at a time, and then return to pot. Heat through. Adjust seasonings if needed, and serve hot, garnished with green onions and nonfat yogurt. Makes 6 cups. Recipe By : the California Culinary Academy From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (192g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 29 (28%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 3.6mg||1 %|
|Sodium 192.1mg||7 %|
|Potassium 327.9mg||9 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 10.8g|
|Protein 4.4g||6 %|
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: 104
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!