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Spiced Puree Of Carrot Soup

Healthycooking's picture
Ingredients
  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)
Directions

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

Method: 
Boiled
Dish: 
Soup
Ingredient: 
Carrot

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