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Add a photoA slightly creamy mildly tangy carrot based soup
Ingredientes
- 2 tsp canola oil
- 1 tbsp mild curry powder
- 1/4 lb carrots chopped
- 2 baby carrots cut into thin curls and placed in ice water
- 1 Granny Smith medium sized apple chopped
- 3 cups chicken low salt broth or 3 cups chicken stock
- 1/4 cup whipping cream
- salt and freshly ground black pepper
- (optional) 1 tsp smoked paprika
- 1 tablespoon chopped fresh french tarragon
- Plain yogurt
Direcciones
- Heat the oil in a large pan and saute the chopped onions and lightly fry the curry powder for 2 minutes.
- Add the chopped carrots and the Granny Smith apple and cook over low heat for 15 minutes with occasional stirring, until the carrots are soft.
- Pour the carrot mixture into a food processor or blender and add half of the chicken broth or stock and puree until smooth.
- Return the carrot mixture to the pan and pour the remaining chicken broth. Stir in the smoked paprika, if used.
- Bring the soup to a boil and then simmer over low heat until soup is reduced (about 5 minutes), then stir in gradually the whipping cream.
- Add chopped fresh french tarragon and adjust seasonings with salt and pepper. Continue simmering until soup is slightly thick.
- Serve in a bowl and garnish with carrot curls in the center, and swirl yogurt in concentric circles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 4 servings | |
| Calories 349 | |
| Calories from Fat 213 | 61% |
| Total Fat 23.81g | 30% |
| Saturated Fat 7.31g | 29% |
| Trans Fat 0.01g | |
| Cholesterol 102mg | 34% |
| Sodium 113mg | 5% |
| Potassium 419mg | 12% |
| Total Carbs 10.16g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 6.07g | 4% |
| Protein 23.52g | 38% |
