Spiced Puree Of Carrot Soup
|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