| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 1 |
md |
Onion; chopped |
| 4 |
md |
Carrots; peeled, thinly sliced |
| 1/2 |
ts |
Curry powder (up to 1) |
| 3 |
c |
Reduced-sodium or sodium-free chicken broth |
|
|
Salt; freshly ground pepper |
|
|
Plain yogurt; chopped cilantro for garnish |
INSTRUCTIONS
Preparation time: 15 minutes Cooking time: 25 minutes Yield: 2 servings
1. Heat oil in medium saucepan over medium-high heat. Add onions; cook
until translucent. Add carrots and cook 5 minutes. Stir in curry powder.
Add chicken broth, salt and pepper to taste.
2. Reduce heat to medium-low; simmer, covered, until carrots are tender,
about 20 minutes. Remove from heat and puree in food processor fitted with
metal blade or in blender. Chill; serve with dollop of yogurt and chopped
cilantro.
Nutrition information per serving: Calories ....... 145 Fat ............. 5
g Cholesterol .. 0 mg Sodium ...... 890 mg Carbohydrates .. 21 g Protein
....... 7 g
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roserairie@aol.com
on Nov 10, 1997
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