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Ingredientes
- 2 1/2 c. water
- 14 ounce coconut lowfat milk, (not "lite")
- 1 Tbsp. instant vegetable stock pwdr
- 1 Tbsp. mild curry blend plus
- 1 tsp mild curry blend
- 1/2 tsp salt, or possibly more to taste
- 1 lb carrots, peeled or possibly scrubbed trimmed and cut into large chunks Or possibly baby carrots
- 1 lrg sweet onion, quartered (about 8 ounces)
- 1 lrg russet potato peeled and cut into 8 chunks (about 8 ounces) Finely minced fresh cilantro for garnish (optional)
Direcciones
- Prep: about 10 min (if using baby carrots).
- Cooking: 20 min
- In a large soup pot, bring the water, coconut lowfat milk, stock pwdr, curry, and salt to a boil over high heat.
- Meanwhile, in several batches, pulse the carrots, onion, and potato in a food processor till very finely minced. As you finish chopping each batch, add in it to the soup. Return the soup to a boil, cover, and simmer, stirring occasionally, till the carrots are very soft, about 20 min.
- Puree the soup with an immersion blender (or possibly cold slightly and puree in small batches in a blender or possibly food processor). Add in more salt if needed and reheat if necessary. Garnish each serving with cilantro if you wish.
- Makes 4 servings
- Cooking under pressure: Leave the carrots in large chunks but coarsely chop the onion and potato. Cook the soup in a pressure cooker for 5 min under high pressure. Use a quick-release method or possibly allow the pressure to come down naturally. Proceed as directed in the recipe.
- Curried carrot and pea soup with basmati rice: Turn leftovers into a main dish by reheating with some frzn peas. Ladle the soup over boiled basmati rice and garnish with a sprinkling of finely minced cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 428g | |
| Recipe makes 4 servings | |
| Calories 307 | |
| Calories from Fat 147 | 48% |
| Total Fat 17.62g | 22% |
| Saturated Fat 15.38g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 398mg | 17% |
| Potassium 928mg | 27% |
| Total Carbs 36.59g | 10% |
| Dietary Fiber 8.9g | 30% |
| Sugars 10.16g | 7% |
| Protein 4.88g | 8% |
