| Chilled Curried Pinto Bean and Gingered Carrot Soup
1 tablespoon of Canola oil
1 medium Onion, finely chopped
1 pound of carrots, quartered
2 tablespoons of fresh ginger, minced
1 teaspoon of Curry powder
15 ounces of canned pinto beans, rinsed
3 cups of Chicken broth
1 cup of plain low-fat yogurt
2 tablespoons of chopped cilantro leaves
2 Scallion, finely sliced, white and green parts |
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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 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" <ellen@qnetix.ca> on Sep 19, 1998, converted by MM_Buster v2.0l. |
