0
(0)
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.

A Message from our Provider:

“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?