Chilled curried pinto bean and gingered carrot soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Canola oil |
| 1 | medium | Onion; finely chopped |
| 1 | pounds | Carrots; quartered lengthwise, cut into 1/4\" pieces |
| 2 | tablespoons | Fresh ginger; minced |
| 1 | teaspoon | Curry powder or garam masala; or more to taste |
| 15 | ounces | Canned pinto beans; rinsed and drained |
| 3 | cups | Chicken broth |
| 1 | cup | Plain low-fat yogurt |
| 2 | tablespoons | Chopped cilantro; leaves |
| 2 | Scallion; finely sliced | |
| White and green parts | ||
Directions
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" <ellen@...> on Sep 19, 1998, converted by MM_Buster v2.0l.