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Cold Curry Carrot Soup

fast.cook's picture
Ingredients
  Carrots 1 Pound, pared
  Canned chicken broth 34 1⁄4 Ounce (2 1/2 Cans Of 13 3/4 Ounce Each)
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Onion 1 Medium, halved
  Butter/Margarine 2 Tablespoon
  Curry powder 1 1⁄2 Teaspoon
  Yogurt 1 1⁄2 Cup (24 tbs)
  Thin cucumber slices 3 (Upared Ones)
  Carrot 1 , pared and coarsely grated
Directions

MAKING
1 Fit the food processor with a slicing disk and slice carrots.
2 In a large saucepan, add carrots, chicken broth, salt and pepper; bring to a boil.
3 Lower the heat and simmer for 10 minutes or until carrots are fork-tender.
4 In the food processor, lice the onions too.
5 In a skillet, heat the butter nd saute onions for 5 minutes along with curry powder. Stir occasionally.
6 Fit the food processor with the steel blade and puree the carrot mixture in batches, until smooth.
7 Blend in the yogurt and onon mixture until smooth.
8 Transfer to the serving bowls and chill.

SERVING
9 Stir well, and garnish with sliced cucumber and grated carrot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Carrot
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
8

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