Carrot & Cilantro Soup
|Carrots||1 1⁄2 Pound|
|Regular strength chicken broth||4 Cup (64 tbs)|
|Curry powder||3⁄4 Teaspoon|
|Lemon juice||2 Tablespoon|
|Ground red cayenne pepper||To Taste|
|Lightly packed chopped cilantro||1⁄4 Cup (4 tbs) (Coriander)|
Cut carrots into 1/2-inch-thick slices and place in a 3- to 4-quart pan.
Add broth and curry powder and bring to a boil over high heat; reduce heat, cover, and simmer until carrots are very soft about 20 minutes.
Stir in lemon juice.
In a blender or food processor, whirl soup, a portion at a time, until pureed.
Season to taste with red pepper.
Ladle soup into bowls and sprinkle ci-lantro over each portion.
Makes 4 servings.
Serving size: Complete recipe
Calories 344 Calories from Fat 18
% Daily Value*
Total Fat 2 g3.4%
Saturated Fat 0.34 g1.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2889.7 mg120.4%
Total Carbohydrates 75 g24.9%
Dietary Fiber 20.7 g82.9%
Sugars 37.4 g
Protein 11 g22.8%
Vitamin A 2289.3% Vitamin C 95.7%
Calcium 25.2% Iron 18.7%
*Based on a 2000 Calorie diet