Recipe of the Day: Indian Carrot Soup
 

If you like Indian food, you'll love this cold summer soup. I ate the entire thing in one sitting!

Indian Carrot Soup

Serving Size : 4
Categories : Soups Soups/ Stews/ Chowders

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1 chopped onion
2 teaspoons curry powder
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
4 carrots -- peeled and cut into 1" chunks
3 cups low sodium chicken broth
1/4 cup fat-free plain yogurt
carrot curls -- for garnish

In a medium nonstick saucepan, heat the oil. Saute the onion until softened, about 5 minutes. Add the curry powder, coriander and cardamom; cook, stirring, 1 minute. Add the carrots and broth; bring to a boil. Reduce the heat and simmer, covered, until the carrots are tender, about 20 minutes. Strain the broth into a large bowl.

In a food processor or blender, puree the carrots with 1 cup of the broth. Stir the puree into the remaining broth; refrigerate, covered, until chilled (I left it overnight). Serve, topped with the yogurt and garnished with the carrot curl.