Saturday, January 28, 2006
Point Count: Curried Carrot Soup
1.5 lb baby carrots - 4 pt.
1 onion, diced
1 TB evoo - 3 pt.
1.5 TB curry powder
pinch crushed red pepper
1/2 tsp turmeric
1/2 tsp cumin
6 cups chicken stock
salt & pepper
Sweat onion with spices a few minutes in the olive oil; add carrots and stock. Cover. Over medium heat, cook until carrots are very soft, about 30 minutes. Blenderize and serve garnished with some chives or scallions. Some plain yogurt or ff sour cream might be good on top too.
7 points for the whole thing. More if served with yogurt or sour cream...
This freezes really well too.
1 onion, diced
1 TB evoo - 3 pt.
1.5 TB curry powder
pinch crushed red pepper
1/2 tsp turmeric
1/2 tsp cumin
6 cups chicken stock
salt & pepper
Sweat onion with spices a few minutes in the olive oil; add carrots and stock. Cover. Over medium heat, cook until carrots are very soft, about 30 minutes. Blenderize and serve garnished with some chives or scallions. Some plain yogurt or ff sour cream might be good on top too.
7 points for the whole thing. More if served with yogurt or sour cream...
This freezes really well too.
