| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Cold soups, Low fat | 4 | Servings | |
INGREDIENTS
| 1 | tb | Canola oil |
| 1 | md | Onion; finely chopped |
| 1 | lb | Carrots; quartered lengthwise, cut into 1/4" pieces |
| 2 | tb | Fresh ginger; minced |
| 1 | ts | Curry powder or garam masala; or more to taste |
| 15 | oz | Canned pinto beans; rinsed and drained |
| 3 | c | Chicken broth |
| 1 | c | Plain low-fat yogurt |
| 2 | tb | Chopped cilantro; leaves |
| 2 | Scallion; finely sliced | |
| White and green parts |
INSTRUCTIONS
1. Heat the oil in a large saucepan over moderate heat. Add the onion, carrots, and 2 heaped tablespoons minced fresh ginger and cook, covered, stirring occasionally, until the onion has softened, about 3 minutes. Add the curry powder or garam masala and cook the mixture, stirring, for 1 minute more. 2. Stir in the pinto beans and the broth, turn the heat to high, and bring the liquid to a boil. Turn the heat down to simmer and cook the mixture for 15 minutes or until the carrots are very tender. 3. In a blender or food processor, puree the soup in batches, then let it cool completely. Cover the soup and chill it until it is cold, at least 2 hours. 4. Just before serving, whisk in the yogurt, divide the soup among 4 soup bowls, and sprinkle with the chopped cilantro leaves and sliced scallions. Recipe by: Sally and Martin Stone, The Instant Bean, p. 102 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Sep 19, 1998, converted by MM_Buster v2.0l.
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