Chilled Curried Pinto Bean And Gingered Carrot Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Cold soups, Low fat | 4 | Servings | |
INGREDIENTS
| 1 | T | Canola oil |
| 1 | Onion, finely chopped | |
| 1 | lb | Carrots, quartered |
| lengthwise cut into 1/4" | ||
| pieces | ||
| 2 | T | Fresh ginger, minced |
| 1 | t | 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 | T | Chopped cilantro, leaves |
| 2 | Scallion, finely sliced | |
| White and green parts |
INSTRUCTIONS
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. 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. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 334
Calories From Fat: 57
Total Fat: 6.4g
Cholesterol: 3.7mg
Sodium: 970.4mg
Potassium: 1041.9mg
Carbohydrates: 57.1g
Fiber: 8.9g
Sugar: 25.4g
Protein: 13.3g