| 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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