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.