| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indian | Cold soups, Low fat | 4 | Servings |
INGREDIENTS
| 2 | t | Olive oil |
| 1/2 | c | Chopped onion |
| 2 | t | Curry powder |
| 1/4 | t | Ground coriander |
| 1/4 | t | Ground cardamom |
| 4 | c | Chopped carrots, sliced |
| 1-inch thick | ||
| 3 | c | Low sodium chicken broth |
| 1/4 | c | Plain low-fat yogurt |
INSTRUCTIONS
In 3-quart nonstick saucepan, heat oil. Add onion and saute until soft, about 5 minutes. Add curry powder, coriander and cardamom; cook and stir 1 minute. Add carrots and broth. Bring to a boil; reduce heat. Simmer, covered, 20 minutes, or until carrots are tender. Strain broth into a large bowl. In food processor or blender, puree carrots with part of the broth until smooth. Stir puree into broth. Cover and refrigerate until well chilled. Top each serving with 1 tablespoon yogurt; garnish with carrot curl and mint sprig, if desired. NOTES : 1. The carrots should be pared, then chopped into 1" chunks. 2. Optional: garnish with carrot curls and mint sprigs. 3. Weight Watchers Program - 3/4 cup serving provides 1/2 fat, 2 1/4 vegetables, 25 optional calories. Formatted in MasterCook 4 by Ellen Pickett <ellen@qnetix.ca> Recipe by: Weight Watchers Complete Cookbook & Program Basics, p. 96 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Jul 2, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 123
Calories From Fat: 35
Total Fat: 4.1g
Cholesterol: <1mg
Sodium: 154.5mg
Potassium: 647.7mg
Carbohydrates: 18.1g
Fiber: 4.3g
Sugar: 8.3g
Protein: 6g