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Spiced Puree Of Carrot Soup

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  Olive oil 15 Milliliter (1 Tablespoon)
  Carrots 1 1⁄2 Pound, thinly sliced (680 Gram)
  Onions 1 Pound, chopped (455 Gram)
  Chopped celery 120 Gram (1 Cup)
  Russet potatoes 1 Pound, peeled and cut into 1/2 inch cubes (455 Gram)
  Ground cumin 1 Teaspoon
  Curry powder 1 Teaspoon
  Fat free low sodium chicken broth 1 1⁄2 Liter (6 Cups)
  Lemon juice 46 Milliliter (5 Tablespoon)
  Watercress sprigs 40 Gram, lightly packed (1 Cup)
  Plain non fat yogurt 60 Milliliter (1/4 Cup)

1. Heat oil in a 4- to 5-quart (3.8- to 5-liter) pan over medium-high heat. Add carrots, onions, and celery. Cover and cook, stirring often, until vegetables begin to brown (about 12 minutes). Add potatoes, cumin, curry powder, and broth. Bring to a boil over high heat; then reduce heat, cover, and simmer until potatoes are tender when pierced (about 10 minutes). Stir in lemon juice.
2. In a blender or food processor, whirl soup, a portion at a time, until pureed. Let cool slightly, then cover and refrigerate until cold (at least 7 hours) or until next day.
3. To prepare watercress puree, in a blender, combine watercress and yogurt. Whirl until pureed

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1164 Calories from Fat 197

% Daily Value*

Total Fat 22 g33.8%

Saturated Fat 2.8 g13.9%

Trans Fat 0 g

Cholesterol 1.3 mg0.4%

Sodium 1376.8 mg57.4%

Total Carbohydrates 220 g73.2%

Dietary Fiber 36.6 g146.5%

Sugars 61.2 g

Protein 32 g64.8%

Vitamin A 2311.2% Vitamin C 243.6%

Calcium 68.8% Iron 66.2%

*Based on a 2000 Calorie diet

Spiced Puree Of Carrot Soup Recipe