Curried Carrot Soup
2014-12-04- Cuisine: American
This recipe serves 4
Ingredients
- 2 1/2 cups chicken broth Soup, chicken broth, canned, prepared with equal volume water, commercial
- 4 large carrots, peeled and sliced Carrots, raw
- 1/2 tsp curry powder Spices, curry powder
- 1/8 tsp tabasco sauce Sauce, ready-to-serve, pepper, TABASCO
- salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
- plain low yogurt Yogurt, plain, low fat, 12 grams protein per 8 ounce
- dill
Method
Step 1
Heat 1/4 cup broth in heavy small saucepan over medium heat. Add carrots and simmer until tender, about 15 mins. Drain. Puree in blender or processor until smooth.
Step 2
Transfer to heavy large saucepan. Place over medium heat. Stir in remaining 2 1/4 cups broth , curry powder and tabasco. Season with salt and pepper. (Can be done 1 day ahead. Cover and refrigerate)
Step 3
Bring to boil. Reduce heat and simmer 5 mins. Ladle into bowls. Top with yogurt. Garnish with Dillweed. Serve
[tips]
Average Member Rating
(0 / 5)
0 people rated this recipe
Related Recipes:
-
Peanut Butter Meatballs
-
Guacamole In Cherry Tomatoes
-
Garlic Feta Cheese Spread
-
Grapefruit and cranberries
-
Fritosburgers
Popular Pick
Lady Ross Pickle
A classic historic pickle recipe of Canada the Lady Ross Pickle condiment is perfect for those that love mustard and pickles.... more
Read More