Chilled Curried Carrot Soup

Recipe Ingredients

2 teaspoons	10ml	Corn oil
6 teaspoons	30ml	Carrots - peeled, sliced thin (large)
2 teaspoons	10ml	Carrots - peeled, julienned (large)
2		Peeled fresh ginger
2		Sweet onions - finely chopped (medium)
4 cups	948ml	Reduced sodium vegetable or chicken broth
2 cups	474ml	Water
1/2 cup	118ml	Skim milk
1/2 teaspoon	2.5ml	Curry powder
1		Green onion - cut long strips
2 tablespoons	30ml	Shredded coconut
		Freshly-ground black pepper - if desired

Recipe Instructions

Heat oil in a large saucepan. Add sliced carrots and ginger. Cook over moderately-high heat until they are tender-crisp and lightly browned (about 5 to 10 minutes). Add the onion and cook until soft, stirring frequently. Add the broth, water, skim milk and curry powder. Bring to a slow boil. Simmer until carrots are tender.

Remove from heat. Strain the liquid into another pan reserving the solids. Puree the cooked carrot mixture until smooth. Return the puree to the liquid. Add the julienned carrots and reheat, cooking until they are tender (about 3 minutes).

Ladle into bowls. Top with green onion and shredded coconut. Add a grind of fresh black pepper if desired.

This recipe yields 4 servings

Nutritional Analysis Per Serving: Calories 150; Fat (grams) 4; Percent calories from fat 24; Percent polyunsaturated 12; Percent saturated 9; Percent monounsaturated 3; Cholesterol (milligrams) trace; Sodium (milligrams) 100; Protein (grams) 4; Carbohydrate (grams) 24; Dietary Fiber (grams) 6.

Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org

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