See Also: Indian Carrot Soup(recipes)
Carrot and orange soup(recipes)
Carrot and coriander soup(recipes)
Carrot soup with ginger and lemon cream(recipes)
Indian spiced mussel and saffron soup(recipes)
Old-fashioned sweet carrot kugel (Carrot pudding)(recipes)
Lantern soup (pumpkin and haricot bean soup)(recipes)
carrot(dictionary)
carrot(dictionary)
carrot(encyclopedia)

Indian Carrot Soup (recipes)


Indian Carrot Soup

Yield: Makes 4 servings

Vitamin-rich and inexpensive, carrots star in this rich and spicy soup without the addition of any cream. This soup can be made with winter squash, such as butternut, acorn or hubbard, in place of the carrots.





Ingredients:



Nonstick cooking spray

1small onion, chopped

1tablespoon minced fresh ginger

1teaspoon olive oil

1-1/2teaspoons curry powder

1/2teaspoon ground cumin

2cans (about 14 ounces each) fat-free reduced-sodium chicken broth, divided

1pound peeled baby carrots

1tablespoon sugar

1/4teaspoon ground cinnamon

Pinch ground red pepper

2teaspoons fresh lime juice

3tablespoons chopped fresh cilantro

1/4cup plain nonfat yogurt









Preparation:





1.Spray large saucepan with cooking spray; heat over medium heat. Add onion and ginger; reduce heat to low. Cover; cook 3 to 4 minutes or until onion is transparent and crisp-tender, stirring occasionally. Add olive oil; cook and stir, uncovered, 3 to 4 minutes or until onion just turns golden. Add curry powder and cumin; cook and stir 30 seconds or until fragrant. Add 1 can chicken broth and carrots; bring to a boil over high heat. Reduce heat to low; simmer, covered, 15 minutes or until carrots are tender.2.Ladle carrot mixture into food processor; process until smooth. Return to saucepan; stir in remaining 1 can chicken broth, sugar, cinnamon and red pepper; bring to a boil over medium heat. Remove from heat; stir in lime juice. Ladle into bowls; sprinkle with cilantro. Top each serving with 1 tablespoon yogurt.









Nutritional Information:







Serving Size: about 1 cup soup







Sodium

77 mg







Protein

3 g







Fiber

1 g







Carbohydrate

17 g







Cholesterol









Saturated Fat









Total Fat

2 g







Calories from Fat

20 %







Calories

99









Dietary Exchange:







Vegetable

3







Starch

1/2







Fat

1