Chilled carrot and curry soup

Yield: 1 Servings

Measure Ingredient
2 teaspoons Olive oil
1 medium Onion; chopped
4 mediums Carrots; peeled, thinly sliced
½ teaspoon Curry powder (up to 1)
3 cups Reduced-sodium or sodium-free chicken broth
\N \N Salt; freshly ground pepper
\N \N Plain yogurt; chopped cilantro for garnish

Preparation time: 15 minutes Cooking time: 25 minutes Yield: 2 servings 1. Heat oil in medium saucepan over medium-high heat. Add onions; cook until translucent. Add carrots and cook 5 minutes. Stir in curry powder.

Add chicken broth, salt and pepper to taste.

2. Reduce heat to medium-low; simmer, covered, until carrots are tender, about 20 minutes. Remove from heat and puree in food processor fitted with metal blade or in blender. Chill; serve with dollop of yogurt and chopped cilantro.

Nutrition information per serving: Calories ....... 145 Fat ............. 5 g Cholesterol .. 0 mg Sodium ...... 890 mg Carbohydrates .. 21 g Protein ....... 7 g

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roserairie@...

on Nov 10, 1997

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