Ingredients Jump to Instructions ↓

  1. 1 Onion - chopped (small)

  2. 1 tablespoon 15ml Minced fresh ginger

  3. 1 teaspoon 5ml Olive oil

  4. 1 1/2 teaspoons 7 1/2ml Curry powder

  5. 1/2 teaspoon 2 1/2ml Ground cumin

  6. 2 Fat-free reduced-sodium chicken broth - (14 oz ea), divided

  7. 1 lb 454g / 16oz Peeled baby carrots

  8. 1 tablespoon 15ml Sugar

  9. 1/4 teaspoon 1 1/3ml Ground cinnamon

  10. 1 Ground red pepper

  11. 2 teaspoons 10ml Fresh lime juice

  12. 3 tablespoons 45ml Chopped fresh cilantro

  13. 1/4 cup 59ml Plain nonfat yogurt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. 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. This recipe yields 4 servings. Exchanges Per Serving: 1/2 Starch, 3 Vegetable, 1 Fat. Nutrition Facts: Calories 99; Calories from Fat 20%; Total Fat 2g; Saturated Fat 1g; Protein 3g; Carbohydrates 17g; Cholesterol 1mg; Sodium 77mg; Dietary Fiber 1g.


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