Chilled Carrot Soup Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Onion | 1 Large, chopped | |
| Curry powder | 1 1⁄2 Teaspoon | |
| Chicken broth | 3 1⁄2 Cup (56 tbs) | |
| Carrots | 1 Pound, sliced | |
| Celery stalks | 2 , sliced | |
| Bay leaf | 1 | |
| Ground cumin | 1⁄2 Teaspoon | |
| Pepper sauce | 1⁄2 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Cottage cheese | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 990 Calories from Fat 405
% Daily Value*
Total Fat 46 g70.5%
Saturated Fat 10.9 g54.3%
Trans Fat 0 g
Cholesterol 45.2 mg15.1%
Sodium 3451.5 mg143.8%
Total Carbohydrates 105 g35.1%
Dietary Fiber 22.1 g88.2%
Sugars 60.3 g
Protein 47 g93.9%
Vitamin A 1534.5% Vitamin C 90.3%
Calcium 77.2% Iron 32.7%
*Based on a 2000 Calorie diet
Directions
Add broth, carrots, Celery, bay leaf, cumin and TABASCOpepper sauce; mix well.
Cover; simmer 25 minutes or until vegetables are tender.
Remove bay leaf.
Spoon about 1/3 of the carrot mixture, milk and cottage cheese into container of blender or food processor.
Cover; process until smooth.
Pour into serving bowl.
Repeat with remaining mixture, milk and cottage cheese.
Cover; refrigerate until chilled.
Chef
