Carrot Soup (indian)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Indian | Indian, Soups & ste | 5 | Servings |
INGREDIENTS
| 400 | g | Carrots |
| 1 | Onion | |
| 1 | T | Moong dal |
| 1 | c | Skim milk |
| Salt, to taste | ||
| Fresh ground black pepper | ||
| to taste |
INSTRUCTIONS
Cut the carrots and onion into big pieces. Add 3 teacups of water and the moong dal and cook in a pressure cooker. When cooked blend in a liquidiser and strain. Heat the milk and add to the soup. Mix well. Add salt and pepper and boil for 1 minute. NOTES : Serve hot. Recipe by: Ron West Posted to Bakery-Shoppe Digest V1 #491 by Ron West <ronwest@bigfoot.net> on Jan 7, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 62
Calories From Fat: 2
Total Fat: <1g
Cholesterol: <1mg
Sodium: 135.1mg
Potassium: 378.4mg
Carbohydrates: 13g
Fiber: 2.8g
Sugar: 7.6g
Protein: 2.7g