| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indian |
Cold soups, Low fat |
4 |
servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 1/2 |
c |
Chopped onion |
| 2 |
ts |
Curry powder |
| 1/4 |
ts |
Ground coriander |
| 1/4 |
ts |
Ground cardamom |
| 4 |
c |
Chopped carrots; sliced 1-inch thick |
| 3 |
c |
Low sodium chicken broth |
| 1/4 |
c |
Plain low-fat yogurt |
INSTRUCTIONS
1. In 3-quart nonstick saucepan, heat oil. Add onion and saute until
soft, about 5 minutes.
2. 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.
3. 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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