Chilled Curried Pinto Bean And Gingered Carrot Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Canola oil,
1 medium: Onion, finely chopped
1 lbs: Carrots, quartered lengthwise, cut into 1/4" pieces
2 tbsp: Fresh ginger, minced
1 tsp: Curry powder or garam masala, or more to taste
15 ounce: Canned pinto beans, rinsed and drained
3 cup: Chicken broth,
1 cup: Plain low-fat yogurt,
2 tbsp: 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.
Recipe by: Sally and Martin Stone, The Instant Bean, p. 102
Posted to EAT-LF Digest by "Ellen Pickett" on Sep 19,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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.
Recipe by: Sally and Martin Stone, The Instant Bean, p. 102
Posted to EAT-LF Digest by "Ellen Pickett"
1998, converted by MM_Buster v2.0l.
Source from luhu.jp