• 4servings
  • 99calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, C, P
MineralsSilicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Nonstick cooking spray

  2. 1 small onion, chopped

  3. 1 tablespoon minced fresh ginger

  4. 1 teaspoon olive oil

  5. 1/2 teaspoons curry powder

  6. 1/2 teaspoon ground cumin

  7. 2 cans (about 14 ounces each) fat-free reduced-sodium chicken broth, divided

  8. 1 pound peeled baby carrots

  9. 1 tablespoon sugar

  10. 1/4 teaspoon ground cinnamon

  11. Pinch ground red pepper

  12. 2 teaspoons fresh lime juice

  13. 3 tablespoons chopped fresh cilantro

  14. 1/4 cup plain nonfat yogurt

Instructions Jump to Ingredients ↑

  1. Spray large saucepan with cooking spray; heat over medium heat. Add onion and ginger; reduce heat to low. Cover; cook 3 to 4 minutes or until onion is transparent and crisp-tender, stirring occasionally. Add olive oil; cook and stir, uncovered, 3 to 4 minutes or until onion just turns golden. Add curry powder and cumin; cook and stir 30 seconds or until fragrant. Add 1 can chicken broth and carrots; bring to a boil over high heat. Reduce heat to low; simmer, covered, 15 minutes or until carrots are tender.

  2. Ladle carrot mixture into food processor; process until smooth. Return to saucepan; stir in remaining 1 can chicken broth, sugar, cinnamon and red pepper; bring to a boil over medium heat. Remove from heat; stir in lime juice. Ladle into bowls; sprinkle with cilantro. Top each serving with 1 tablespoon yogurt.


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