Curried Cream of Carrot Soup from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Rich
Despite the title, you won’t find any cream in this recipe. Pureed cooked potato is used to thicken the soup and make it creamy. Try it with other traditionally creamed soups. In summer we serve...
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Ingredients
- 1 medium onion, chopped
- 2 medium potatoes, peeled and cut into ½-inch dice (about 8 ounces)
- 3 cups Chicken Broth or reduced-sodium canned broth, fat skimmed
- 1 tablespoon curry powder
- 1 teaspoon ground coriander
- 2 teaspoons grated fresh ginger
- 1 teaspoon fresh lemon juice
- Salt
- 4 paper-thin slices lemon, seeds removed
- 4 teaspoons lowfat or nonfat yogurt
- 1 tablespoon very thinly sliced scallion tops
- 1 pound carrots, cut into ½-inch lengths
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