Indian Carrot Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup chopped onion1 tbsp minced fresh ginger1 tsp canola oil1 1/2 tbsp curry powder1/2 tsp ground cumin4 cups low sodium chicken broth5 large carrots to equal 1 pound1 tbsp sugar1/4 tp. ground cinnamon1/4 tsp cayenne pepperjuice of 1 lime1 tbsp dried cilantro1/4 cup nonfat sour creamNonstick cooking spray
Spray a large saucepan with nonstick spray; heat over med heat. Add onion and ginger, reuce heat to low. Cover and ook 3-4 minutes or until onion is transparent. Add canola oil; cook and stir uncovered 3-4 minutes. Add cury powder and cumin. Add 2 cups of chicken stock and carrots, bring to a boil over hihg heat. Reduce heat to low, simmer covered 15 minutes or until carrots are tender.
Transfer carrot mixture to food processor, process until smooth. Return to saucepan; stir in remaining2 cups chiken broth, sugar, cinnamon, and cayenne pepper, bring to a boil over medium heat. Remove from heat and stir in lime juice. Ladle into bowls and top with 1 tbsp of sour cream and 1/4 of the cilantro.
Serving Size: Makes 4 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user ALANSBUTTERBEAN.
Transfer carrot mixture to food processor, process until smooth. Return to saucepan; stir in remaining2 cups chiken broth, sugar, cinnamon, and cayenne pepper, bring to a boil over medium heat. Remove from heat and stir in lime juice. Ladle into bowls and top with 1 tbsp of sour cream and 1/4 of the cilantro.
Serving Size: Makes 4 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user ALANSBUTTERBEAN.
Nutritional Info Amount Per Serving
- Calories: 138.8
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 193.2 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 5.0 g
- Protein: 2.7 g
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