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Ingredientes
- 2 tsp corn oil
- 6 lrg carrots peeled, sliced thin
- 2 lrg carrots peeled, julienned
- 2 x thin slices peeled fresh ginger
- 2 med sweet onions finely minced
- 4 c. reduced sodium vegetable or possibly chicken broth
- 2 c. water
- 1/2 c. skim lowfat milk
- 1/2 tsp curry pwdr
- 1 x green onion cut long strips
- 2 Tbsp. shredded coconut Freshly-grnd black pepper if you like
Direcciones
- Heat oil in a large saucepan. Add in sliced carrots and ginger. Cook over moderately-high heat till they are tender-crisp and lightly browned (about 5 - 10 min). Add in the onion and cook till soft, stirring frequently. Add in the broth, water, skim lowfat milk and curry pwdr. Bring to a slow boil. Simmer till carrots are tender.
- Remove from heat. Strain the liquid into another pan reserving the solids. Puree the cooked carrot mix till smooth. Return the puree to the liquid. Add in the julienned carrots and reheat, cooking till they are tender (about 3 min).
- Ladle into bowls. Top with green onion and shredded coconut. Add in a grind of fresh black pepper if you like.
- This recipe yields 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 587g | |
| Recipe makes 4 servings | |
| Calories 343 | |
| Calories from Fat 33 | 10% |
| Total Fat 3.86g | 5% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 1mg | 0% |
| Sodium 160mg | 7% |
| Potassium 1471mg | 42% |
| Total Carbs 79.64g | 21% |
| Dietary Fiber 5.2g | 17% |
| Sugars 65.59g | 44% |
| Protein 7.06g | 11% |
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