Thai Cantaloupe Soup
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 68.5
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 142.1 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 1.2 g
- Protein: 1.2 g
View full nutritional breakdown of Thai Cantaloupe Soup calories by ingredient
Introduction
I was looking for a way to use up some fresh cantaloupe and found a recipe for a hot cantaloupe soup. I tweaked it a bit and this is the result. It is quite a yummy result. You could even add creme fraiche or sour cream and shrimp. I was looking for a way to use up some fresh cantaloupe and found a recipe for a hot cantaloupe soup. I tweaked it a bit and this is the result. It is quite a yummy result. You could even add creme fraiche or sour cream and shrimp.Number of Servings: 9
Ingredients
-
Cantaloupe, 2 melon, medium (about 5" dia)
Olive Oil, 1 tbsp
Onions, raw, 1 small diced
Red Ripe Tomatoes, 1 medium diced
Water, tap, 2 cup
Granulated Sugar, 1 tbs
Salt, 1 tsp
Pepper, red or cayenne, 1 tsp
Tamarinds, 1 tbs paste
Cilantro, chopped
Green Onion, chopped
*Peanuts, chopped (optional garnish not in calorie count)
Directions
Cut cantaloupe in half, scoop out and throw away seeds, cut into chunks. In large deep skillet saute diced onion in olive oil for a few minutes. Add cantaloupe and tomato, cook on medium-high for 5 minutes. Add water, sugar, salt, cayenne, and tamarind paste, bring to boil and cook 5 minutes.
Use stick blender to puree or puree in food processor in batches. Set heat to low and cook until reduced to a nice
thickness. Serve 1/2 cup with cilantro, onion, and peanut for garnish.
Number of Servings: 9
Recipe submitted by SparkPeople user KMHINMAN.
Use stick blender to puree or puree in food processor in batches. Set heat to low and cook until reduced to a nice
thickness. Serve 1/2 cup with cilantro, onion, and peanut for garnish.
Number of Servings: 9
Recipe submitted by SparkPeople user KMHINMAN.
