Side Pannel
Chilled Curried Pinto Bean and Gingered Carrot Soup
Chilled Curried Pinto Bean and Gingered Carrot Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Fat
Ingredients List
- 1 tb Canola oil
- 1 md Onion; finely chopped
- 1 lb Carrots; quartered
- -lengthwise, cut into 1/4"
- -pieces
- 2 tb Fresh ginger; minced
- 1 ts Curry powder or garam
- -masala; or more to taste
- 15 oz Canned pinto beans; rinsed
- -and drained
- 3 c Chicken broth
- 1 c Plain low-fat yogurt
- 2 tb Chopped cilantro; leaves
- 2 Scallion; finely sliced
- White and green parts
Directions
1. Heat the oil in a large saucepan over moderate heat. Add the onion,
carrots, and 2 heaped tablespoons minced fresh ginger and cook, covered,
stirring occasionally, until the onion has softened, about 3 minutes. Add
the curry powder or garam masala and cook the mixture, stirring, for 1
minute more.
2. Stir in the pinto beans and the broth, turn the heat to high, and bring
the liquid to a boil. Turn the heat down to simmer and cook the mixture for
15 minutes or until the carrots are very tender.
3. In a blender or food processor, puree the soup in batches, then let it
cool completely. Cover the soup and chill it until it is cold, at least 2
hours.
4. Just before serving, whisk in the yogurt, divide the soup among 4 soup
bowls, and sprinkle with the chopped cilantro leaves and sliced scallions.
carrots, and 2 heaped tablespoons minced fresh ginger and cook, covered,
stirring occasionally, until the onion has softened, about 3 minutes. Add
the curry powder or garam masala and cook the mixture, stirring, for 1
minute more.
2. Stir in the pinto beans and the broth, turn the heat to high, and bring
the liquid to a boil. Turn the heat down to simmer and cook the mixture for
15 minutes or until the carrots are very tender.
3. In a blender or food processor, puree the soup in batches, then let it
cool completely. Cover the soup and chill it until it is cold, at least 2
hours.
4. Just before serving, whisk in the yogurt, divide the soup among 4 soup
bowls, and sprinkle with the chopped cilantro leaves and sliced scallions.
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