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Cold Curry Carrot Soup Recipe
|Carrots||1 Pound, pared|
|Canned chicken broth||34 1⁄4 Ounce (2 1/2 Cans Of 13 3/4 Ounce Each)|
|Onion||1 Medium, halved|
|Curry powder||1 1⁄2 Teaspoon|
|Yogurt||1 1⁄2 Cup (24 tbs)|
|Thin cucumber slices||3 (Upared Ones)|
|Carrot||1 , pared and coarsely grated|
Calories 114 Calories from Fat 48
% Daily Value*
Total Fat 5 g8.4%
Saturated Fat 3.1 g15.4%
Trans Fat 0 g
Cholesterol 13.6 mg4.5%
Sodium 175 mg7.3%
Total Carbohydrates 13 g4.4%
Dietary Fiber 2.6 g10.2%
Sugars 6.6 g
Protein 5 g9.9%
Vitamin A 217.8% Vitamin C 10%
Calcium 8.9% Iron 4.5%
*Based on a 2000 Calorie diet
1 Fit the food processor with a slicing disk and slice carrots.
2 In a large saucepan, add carrots, chicken broth, salt and pepper; bring to a boil.
3 Lower the heat and simmer for 10 minutes or until carrots are fork-tender.
4 In the food processor, lice the onions too.
5 In a skillet, heat the butter nd saute onions for 5 minutes along with curry powder. Stir occasionally.
6 Fit the food processor with the steel blade and puree the carrot mixture in batches, until smooth.
7 Blend in the yogurt and onon mixture until smooth.
8 Transfer to the serving bowls and chill.
9 Stir well, and garnish with sliced cucumber and grated carrot.